Thanksgiving and Christmas, the two Holidays we're searching through recipe books looking for that killer recipe. Or, we are looking for our traditional, tried and true recipes that bring warmth and memories. This recipe for Sweet Potato Brulee is one of the cherished memorable side dishes that I've made for the last 8 years. Now, eating vegan, I decided to make a different version so our family could enjoy it guilt and dairy free. And I can guarantee that this will be the most requested vegan holiday recipe in my family. Here's to health and happiness and many more memories with the family.
Vegan Sweet Potato Brulee Recipe~
4 medium sweet potatoes
1 yam
3 tbsp brown sugar
1/3 of a banana
1 tsp lemon juice
1 can of coconut (I recommend the Thai Kitchen brand. It's thicker and creamier. Open can and leave in fridge for at least 2 hours. It will thicken even more which is superb for this recipe.)
1 cup Silk original creamer or Silk Holiday Nog
Ener-G egg replacer- the equivalent of 5 eggs
1/2 tsp nutmeg
1/2 tsp salt
5-7 tbsp sugar (for topping)
Pierce Potatoes and Yam and bake in oven at 400 degrees F for 1 hour. When cool enough, peel and add potatoes and yam to food processor. Turn oven down to 300 degrees.
Add the piece of banana, the silk creamer or nog and food process until smooth.
In a bowl, whisk the egg replacer, lemon juice, brown sugar, nutmeg and salt. Add potatoes, mix well and then add the coconut milk and mix until creamy and silky.
Pour into a baking dish and bake at 300 degrees for an hour until set.
Remove from oven and cool completely. Once cooled, sprinkle the sugar evenly over the top, right before you are ready to serve it. Using a mini torch, cook the top until all the sugar is melted. Let it harden for a few minutes before serving. (note~ you may broil it in the oven but it will be uneven in some spots.)
Oh la la...Do you see my vegan pumpkin pie in the back? =) I can't wait to bite into that one too.
Oh So delicious. Serve up and enjoy!
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