Yam Breakfast Custard

Serves – 2

Nutrition Tip

The smell of Cardamom reminds most of us of the Christmas season but when you find out about all the benefits of this power packed spice, you will be using this little seed to season your food all year long!

Cardamom contains an abundance of antioxidants that have been proven to lower inflammation, help fight cancer, assist in lowering blood pressure, aid in digestive problems, treat bad breath, and also help prevent cavities! The power of food as medicine never ceases to amaze me and that is why I am so excited to present to you this delicious recipe that is not only going to dazzle your taste buds, it is going to boost your health!

Ingredients

  • 1 large garnet yam, peeled and sliced
  • 1/4 cup coconut butter
  • 1/8 tsp cardamom
  • 1/8 tsp nutmeg
  • 1 tsp Ceylon cinnamon
  • 2 tsp vanilla
  • Pinch sea salt
  • 1 cup full fat coconut milk, divided
  • 4 egg yolks
  • 1 cup blueberries
  • 1/4 cup coconut ribbons, toasted
  • 1/4 cup hemp seeds

Procedure

  1. Preheat oven to 375
  2. Line a baking tray with parchment paper and scatter sweet potatoes evenly on your tray. Bake for 30 min or until soft.
  3. Once sweet potatoes are done, transfer to a food processor and add coconut butter, egg yolks, vanilla, sea salt, cardamom, nutmeg, cinnamon, and 1/2 cup of coconut milk. Process until smooth. Using a spatula, remove batter and spread evenly in a baking dish.
  4. Bake for 20 min or until slightly golden.
  5. Remove from oven and scoop into bowls. Top with additional coconut milk, blueberries, coconut ribbons, and hemp seeds.

2 thoughts on “Yam Breakfast Custard”

  1. Hey Justine – I love your recipes, thank you! When you say a cup of full fat coconut milk here (which I’ve seen in your other recipes), do you mean from a can? I don’t think the tetra pack coconut milk that you can buy to drink is full fat so just wanted to clarify! Thank you!

    Reply

Leave a comment