Purple Sweet Potato Tapioca Pudding
Author: 
Recipe type: Vegan, Gluten Free, Dessert
Cuisine: Asian
Serves: 6 servings
 
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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. In a blender or a food processor, blend the almond milk, cooked sweet potato, coconut cream, salt, vanilla extract, and maple syrup until smooth.
  5. Transfer the sweet potato mixture into a mixing bowl and use a whisk to mix in the cooked tapioca pearls.
  6. 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.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-purple-sweet-potato-tapioca-pudding/