Moving onto the next part of this...
I started peeling the sweet potatoes I had noticed that they smelled a bit like rotting potatoes. Deceptive they are because there is no rot or oldness to them. I think maybe I better get brand new ones, especially since this is a dessert dish. There are these wonderful scales in the produce section that helped me get one sweet potato that was close to a pound and a quarter. Since I need a pound for the recipe I am taking into account peeling and ends weight.
A word of caution: read through the entire recipe including the instruction because you just might need an ingredient (olive oil) not listed in the list of ingredients.
It seems odd that the recipe asks to roast the sweet potato. It says so, so I will do so.
I needed to let the sweet potatoes roast for an extra 4 minutes to be fork tender. I might need to get a thermometer and check my oven temperature.
Once everything was in the blender it seemed a little thick. Blending for about 3 - 4 minutes helped the pudding to less course and to take on a smoother appearance. I kept blending until the top was smooth and the motion of the churning even out. The mustard colour of the pudding was a bit off-putting and the taste not the greatest. This pudding needs the granola and berries to add a bit of tang and sweetness.
I just noticed that I forgot the agave. Oh my. Thankfully, this is pudding and not a cake or cookies. I can always correct the sweetness of a pudding.
Banana Sweet Potato Chia Mousse
From Daphne Cheng
Makes 8 servings
1 lb sweet potato, cubed
1 can coconut milk
2 tbsp to ¼ cup chia seeds to taste
1 tsp vanilla
(optional) agave to taste
Heat oven to 350 degrees F. Toss sweet potato in olive oil and place on baking sheet in oven. Roast for 25 minutes until fork tender. Remove from heat and let cool.
In blender, mix sweet potato, bananas, coconut milk, vanilla and salt and blend until smooth.
Pour into a large mixing bowl. Slowly add chia seeds while whisking, using less if you prefer smoothness, more if you prefer more substance. Chill in the fridge for at least 30 minutes.
To serve, feel free to top with your favorite granola and fresh fruit.
Truthfully, this pudding does not taste very good at all. I have some great granola, though!!
Searching, searching and more searching takes me to The Violet Fog tempting me with beautifully photographed (photoshopped?) images of another pudding made with Chia seeds as well - Chia Seed Pudding. The site claims that this will take me 1 minute to make. Hmmm, ok I have 1 minute before I need to seriously either consider sleep or writing in my Technology Blog. I will post photos of this pudding tomorrow.
Here is the recipe from The Violet Fog:
Here’s what you’ll need (serving size 3):
1.5 cups Coconut Milk or Almond Milk (I like to mix a bit of both)
1 tbs Vanilla Extract
1/3 cup Chia Seeds
Here’s what you do:
Beware the labels - read carefully. Some try to fool you. These cans that had coconut milk in them have a high level of saturated fat. One says 30% the other says 60%. Which can would you be tempted to purchase? On closer inspection the 30% can is one half the serving size of the 60% saturated fat. The Chia Seed Pudding has the serving size at 1/2 cup. This is the same serving size as the 60% saturated fat can lists as it's serving size. Don't be fooled - read the label.