Purple Sweet Potato Tapioca Pudding

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 Sweet potato, about 1 scant cup, medium purple

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Canned Goods

  • 3 tbsp Coconut cream

• Condiments

  • 1 Coconut yogurt and black sesame tahini
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Salt
  • 1/4 cup Tapioca pearls, small
  • 1 tsp Vanilla extract, pure

• Liquids

  • 2 cups Water

Found on radiantrachels.com

Description

Ingredients

• ½ of a medium purple sweet potato, about 1 scant cup
• about 2 cups water
• ¼ cup small tapioca pearls
• 1 cup unsweetened almond milk, or milk of choice
• 3 tbsp coconut cream
• ¼ tsp salt
• 1 tsp pure vanilla extract
• 2 tbsp maple syrup, to taste (or sweetener of choice)
• Coconut yogurt and black sesame tahini, to decorate (optional)

Directions

• Wrap a washed sweet potato in aluminum foil and bake at 350°F for 60 to 65 minutes, or until very soft and thoroughly cooked. Let it cool before attempting to peel it.
• Bring the 2 cups of water to a boil in a small saucepan. Once at a boil add the tapioca pearls and boil for 2 minutes. Then, cover the pot with a lid, turn off the heat, and let it sit for 20 to 30 minutes, or until the tapioca pearls are completely clear and no white centers remain.
• Drain the cooked tapioca pearls over a very fine sieve and rinse with cold water. Set aside. This step can be done in advance. Store cooked tapioca pearls in a container in the fridge.
• In a blender or a food processor, blend the almond milk, cooked sweet potato, coconut cream, salt, vanilla extract, and maple syrup until smooth.
• Transfer the sweet potato mixture into a mixing bowl and use a whisk to mix in the cooked tapioca pearls.
• Portion into serving jars or bowls and top with yogurt if desired. Tapioca pudding is best enjoyed chilled so refrigerate for at least 2 hours, or overnight. Top with black sesame tahini before serving.