Sweet Potato Pudding
As the weather cools we naturally adjust the balance of where our energy comes from (we get less from our environment & more from our stores & food). As digestion is an energy intensive process we choose warm things rather than cold as then we add energy into our system rather than having to create it
We just want to be sure to balance how we make those things to keep our blood sugar regulated through this transitional time. This baby is the perfect example of how you can tick both sets of boxes & delight in the abundance of new seasonal root veggies too.
Key Facts
- Naturally sweet
- Aids sleep
- High in protein
- Gluten free
Ingredients
- 1.5 cups of baked sweet potato flesh
- 2 large organic eggs
- 2 tablespoons yoghurt of choice
- 2 tablespoons collagen or protein powder (optional)
- Cinnamon, ground ginger & vanilla (optional)
Preparation
01
Blend the ingredients together (if adding protein powder include 1/4 cup milk of choice too).
02
Decant into a lined dish & bake at 180°C for 18-20 minutes until lightly golden & cracked on top.
03
Serve warm with a dollop of yoghurt or leave to cool, pop into the fridge & use within 4-5 days.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
