Every year, Wilkie's school organises a school trip of sweet potato picking. This year is his second year. That afternoon, I waited excitedly for Wilkie to come home with a bag of freshly picked sweet potatoes. And here they are! They were still covered in dusty earth and the shapes irregular, unlike the ones sold in the supermarket where sweet potatoes look nice and clean.

What to do with so many of sweet potatoes? I have several ideas, and sweet potato pudding came to mind. I know I could just make chips out of them or mash them, but that would be boring. No, I want something sweet and it's Halloween so I want a treat, not a trick!

The recipe has to be as simple as possible, with minimal preparation. Since it was decided there and then in the morning, I used whatever ingredients I have in the kitchen. Hence, a pudding was made on an impromptu.

Ingredients:

• 400g cooked, peeled sweet potatoes (I nuked them for 7-8 minutes)
• 300ml full fat milk
• 3 eggs
• 4 tablespoon unrefined cane sugar (or rice syrup or maple syrup or your choice of sweetener)
• 1 tablespoon cinnamon
• Vanilla

Method:

1. Dump everything in a blender and blend until everything is blended well, smooth and has a milkshake consistency.
2. Pour onto baking dish and bake at 170C for 25-30 minutes. It will crack slightly and centre will be a bit soft but these are OK. 
3. Cool and then chill in the fridge before serving. 

To me, this is perfect for breakfast as I usually prefer something sweet. At home, dinner time is 6pm and we usually don't eat after 7 or 8pm, so by the time we get up at 7am the next morning, we are hungry by 8am.

Although the pudding is a dessert, it's fine to eat it for breakfast because the ingredients are pretty healthy. It's not a processed food. Sweet potatoes are rich in minerals and vitamins. It's a good source of healthy carbohydrates and a safe starch. Plus the eggs and milk added some proteins and healthy fats, so it's pretty much nourishing, unlike wheat based products like sweet pastries, muffins or cereal that are devoid of nutritional value.

I feed this to Fredi for breakfast and for tea, served with full fat yoghurt and blueberry sauce. He loves it and so do I. Too bad both Wilkie and Roy are not keen on sweet potatoes. One is a fussy eater, the other thinks sweet potato is a 'foreign food' (unlike white potatoes), whatever that means.

There are some sweet potatoes left, so IF I made another pudding, I'll try and add fresh grated ginger and replace dairy milk with coconut milk.

Happy Halloween everyone!