Did anyone else used to devour those snack pack butterscotch puddings on a regular basis when they were a kid? I even turned to those before the chocolate pudding. I know, crazy, right? You just can’t beat that butterscotch flavor.
While I originally wanted to prepare this lucuma butterscotch pudding using a bit more of a traditional method by heating sugar on the stove with milk and corn starch, I decided to make it slightly healthier by throwing in some whole foods. The star of the dish it the Japanese sweet potato. If you’ve never tried one, it is somewhat similar to your average sweet potato, but with a white flesh that is much creamier once cooked (making the best fries you’ll ever taste) and with a milder flavor. The mild taste works well in this recipe as to not overpower the dish, letting the maple and lucuma shine.
I’ve noticed Japanese sweet potatoes popping up more and more in grocery stores which makes me happy. For this recipe, I wouldn’t substitute a regular sweet potato as the flavor would be a little overpowering. If you can’t find the Japanese variety, you could try using the faithful avocado. I’ve done that before, and while the color isn’t as vivid, the texture and taste is on point. Something like white potato or yuca may be a little too on the starchy side, so I would avoid that as well.
If you’ve never tried lucuma powder before, it is a fun ingredient to play around with. It has a deep maple caramel flavor and often times, a little goes a long way. If you’re having trouble tracking down lucuma, because it can be hard to find in your average store, Amazon always has some in stock.
- 1 small Japanese Sweet Potato*
- ½ cup plant based Milk (I use Silk Unsweetened Coconut Milk)
- ⅓ cup Raw Cashews (soaked in water for 4 hours)
- ¼ cup Coconut Sugar
- ¼ cup Maple Syrup
- 1 Tbsp Lucuma Powder
- ½ tsp Pure Vanilla Extract
- Pinch of Salt
Soak your cashews in hot water for about 4 hours to soften them, making them easier to blend.
While your cashews are soaking, heat your oven to 400℉. Pierce the sweet potato a few times with a fork and place in the oven. Bake for about an hour until a knife will easily pierce the potato. Remove from the oven and allow to cool.
Once the potato is cool, remove and discard the skin and place the flesh in the food processor. Strain the cashews and add them to the food processor along with the remaining ingredients. Blend until smooth. You can eat right away or chill in the fridge. Store leftovers in a sealed container in the fridge.
*You’ll want about 1 cup of puree, so choose a small potato, but not too small.