Family friendly recipes and real life adventures by a mom/nutritionist

Sweet Potato/Banana Pudding

Confession:  I spend way too much money on groceries.  Some people buy shoes, I splash out on organic papayas and grass-fed beef.  Once you’re aware of the effects of your food choices on your health and on the planet, it’s impossible to go back.  But, with the cost of pretty much everything creeping upwards, I’ve been attempting to chop my grocery (and other) bills.  Better meal planning, leftover nights and “clean out the fridge” stews are all part of the plan.

That is how I came up with sweet potato/banana pudding.  I found myself with 1) bananas that were so ripe they had to be used immediately, 2) an overbuy of sweet potatoes (oops!), 3) the desire to put a nutritious dessert on the table without shopping – voila!  I was quite surprised at the almost buttery, yumminess of this pudding.  And judging by the empty containers in the lunch boxes the next day, so were my kids.

This is proof that some of the most delicious things are oh so simple.  As a bonus, I could also offer it to my 11 month old nephew who was visiting – he loved it!

The recipe makes about 3-4 cups of pudding.  It keeps in the fridge for 2 days, just give it a stir before serving.

Ingredients:

2 cups of peeled, diced and steamed sweet potatoes

4 sliced, very ripe bananas

2 tablespoons unrefined coconut oil

4-6 soft, pitted dates (or to taste)

Instructions:

Place all ingredients in a powerful blender, or food processor.

Process until completely smooth – lumps don’t belong in puddings!

Refrigerate until ready to serve.

And if you have any other tips on cutting grocery costs, while still shopping healthy – do tell!!



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