This is a variation on homemade tapioca pudding. Adding the sweet potatoes provides more substance and natural sweetener to the pudding. After preparing this snack, refrigerate in mason jars for quick healthy snacks.
Sweet potatoes offer immunity, beta-carotene, vitamin C, iron, and potassium. They protect the skin’s connective tissue, help combat inflammation, neutralize abnormal cell development, and are a great energy source. Even though sweet potatoes are high in fructose, they have enough fiber and B vitamins to help the blood slowly metabolize them, helping moderate blood sugar. Tapioca helps increase circulation and red blood cell count, improves digestion, can lower cholesterol, improve metabolic activities, protects heart health, and some even believe it prevents diabetes and Alzheimer’s disease.
- 2 sweet potatoes, steamed and pureed in blender
- ¼ cup of tapioca pearls– dry 2 cups of almond or cow’s milk 3 eggs 1 tablespoon vanilla
- Optional– ¼ cup honey
- Optional–1 teaspoon cinnamon
Soak dried tapioca pearls in enough water to cover them, set aside, for approximately 30 minutes.
Cover peeled sweet potatoes in water and cook until water boils and potatoes soften, approximately 10 minutes. When soft, remove steamed potatoes from water and puree until smooth in blender. Set aside.
In saucepan, add pureed potatoes, milk and egg yolks and heat over medium heat until boiling, continuously stirring. Once boiling, lower heat and add tapioca pearls with the water they are soaking in, and continue to stir until the mixture begins to thicken, approximately 10 minutes. Once thickened, lower heat. Beat egg whites until stiff peaks form. Fold egg whites into pudding mixture. Stir for another 2-3 minutes and add vanilla and optional ingredients. Remove from heat.
Let mixture cool and enjoy immediately, or refrigerate.