Baked Sweet Potato Custard with Cashew Whipped Cream

Candy Potato Custard

3 or 4 medium candy potatoes (to yield 2 cups after roasting)
1/2 cup soy milk
1/3 cup date syrup
1/4 cup tapioca flour OR 2 tablespoons natural cornstarch
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 1/2 teaspoons pure vanilla extract

Whipped Cream

1 cup uncooked cashews
3/4 cup water
10 Deglet Noor dates, pitted
2 teaspoons pure vanilla extract
pinch of salt


Preheat oven to 400 levels.

Scrub candy potatoes, and slice off the ends. Place in a roasting pan, and bake till fork tender (round 50 to 60 minutes normally). Take away pan from oven. Permit candy potatoes to chill fully earlier than continuing. When cool sufficient to deal with, take away skins. Measure 2 cups and put aside.

Preheat oven temperature to 375 levels.

To a high-powered blender (like a Vitamix) add custard substances (candy potatoes, milk, date syrup, tapioca flour or cornstarch, cinnamon, baking powder and vanilla). Course of the combination for a couple of minutes till extraordinarily clean.

Divide batter evenly amongst 8 ramekins (mine are 5-ounce dimension).

Bake for about half-hour, or till nearly agency to the contact. Take away from oven, and place on rack to chill.

As soon as cool, cowl and refrigerate. Serve with chilled whipped cream.

To make whipped cream:

To a high-powered blender (like a Vitamix) add cashews, water, dates, vanilla, and salt. Course of till creamy and tremendous clean. (Cease and scrape down the perimeters if wanted.) As soon as tremendous creamy, refrigerate till able to serve.

* Whipped cream recipe tailored from

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen