Vegan Baked Apple and Sweet Potato Custard is the perfect Autumn dessert!
Both apple and sweet potato are in season at the moment. Which means they are fabulous ingredients to use for Autumn cooking. Seasonal ingredients are not only cheaper than usual but also plump, bright and packed full of nutritional goodness. Both apple and sweet potato are great for healthier desserts – Great news is it is dairy and gluten free
Baked Apple with Sweet Potato Custard
- 400g (14oz) purple skin sweet potato, peeled and
- cut into small pieces
- 400ml (14fl oz) soy milk
- 60ml (2fl oz) agave or pure maple syrup
- ½ teaspoon vanilla paste
- 2 tablespoons neutral taste oil
- 60g (2oz) glutinous rice flour
- Pinch of salt
- 200g (7oz) sliced apples
- 2 tablespoons sultanas, soaked in brandy or
- Grand Marnier
- Some sliced almonds
- Preheat the oven 200°C (400°F).
- Place the potato in a saucepan and cover half of the potato with water.
- Place the lid on and cook over a medium-low heat. When potato is nearly cooked, take off the lid and cook over a medium-high heat to evaporate the water (in this way, potato won’t get watery but will bring out its sweetness).
- Add the cooked potato, soymilk, maple syrup,vanilla paste, oil, rice flour and salt into a food processor and process until smooth.
- Place the mixture back in the pot and cook over a medium-low heat until slightly thick (if you keep cooking, the texture gets hard, so do not overcook!).
- Divide the sliced apple and sultanas between the ramekins (keep some apple for the decoration) then pour the custard over the top.
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