When the votes were counted up the sweet potato had the most votes and became the secret ingredient for the 2nd version of The Athlete’s Plate Challenge. Once the ingredient was chosen my mind started racing. I first thought about making a Shepherd’s Pie with sweet potatoes and seitan instead of white potatoes and ground beef. The next item that popped into my head was a vegan sloppy joe with sweet potatoes fries.
After quite a bit of discussion my wife and I came up with a sweet potato / brown rice pudding. It was for our anniversary that we had gone to a restaurant and had the best bread pudding and that was the inspiration behind this dish.
So without further delay let’s go over the ingredients, directions and nutritional information.
- 2 cups water
- 1 cup short grain brown rice (I used sweet brown rice)
- pinch of sea salt
- 4 cups of milk (I used my homemade almond milk)
- 2 tbsp of sweetener (brown rice syrup, agave nectar, honey, maple syrup)
- 2 tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp pumpkin pie spice
- 1/2 tsp allspice
- 2 cups sweet potato puree
- Preheat oven to 400 degrees
- Pierce sweet potatoes and place on baking sheet. Bake for about 1 hour until soft
- In a heavy-bottomed pot combine water, rice and salt. Bring to a boil, stir once and cover. Reduce heat to simmer and cook for 40 minutes (rice should be al dente since it will continue to cook in milk mixture)
- Remove rice from heat, place in a bowl and set aside
- In same pot add in milk, sweetener of choice, maple syrup, vanilla and spices. Bring to a low boil and stir so milk does not scorch. Lower heat to medium-low
- Remove sweet potatoes from oven and put flesh only into food processor. Blend until smooth.
- Whisk rice and sweet potato puree into milk mixture. Cook over a medium-low heat continually stirring. Do not try to read this blog while doing this step as you don’t want to burn the pudding. (If a skin appears during this process just stir it back into the pudding.)
- Simmer the mixture for 30 minutes and the pudding will be very creamy and your kitchen will smell like fall.
- Transfer rice pudding to a large bowl or baking dish and let cool. The pudding will thicken as it cools. For quicker cooling put in refrigerator.
Nutritional Information (per serving): 145 calories, 1.8g fat, 31.4g carbs, 1.9g fiber, 2.8g protein
This version was served with granola over the top for dessert, but I have also eaten it for breakfast with fruit (banana, blueberries, strawberries and blackberries.)
My suggestion is to put it in the refrigerator to thicken and then heat in microwave for 90 seconds.
Check out Matt’s Avocado Sweet Potato [HERE] and then come back and vote for your favorite dish using sweet potatoes. Voting will be open until February 28th at midnight in case you want to make the dishes before voting.
Choose a type of dish you would like to see in the next Athlete’s Plate Challenge:
Both polls close at 11:59pm on February 28th.