OAA Plant-Based Recipe of the Month: Phil’s Sweet Potato Pudding
At Ohio Animal Advocates, we love spotlighting the people and organizations who show up for animals in meaningful ways. One of those long-standing allies is Phil Arkow, coordinator of National LINK Coalition, an organization dedicated to understanding and addressing the connection between animal abuse and human violence.
This recipe is simple, cozy, and perfect for gatherings, holidays, or anytime you want a nostalgic dessert with a plant-based twist.
Ingredients:
3 medium sweet potatoes, washed, boiled and peeled
½ cup sugar
½ cup orange juice (can mix in rum, bourbon or brandy to create the ½ cup
½ tsp cinnamon
½ tsp allspice
½ tsp nutmeg
1 tablespoon crushed pinapple
½ cup melted vegan butter or margarine
3 vegan eggs substitute, lightly beaten
Vegan marshmallows (Dandies)
Directions:
Preheat oven to 350°F. Grease 1-quart casserole with butter.
After potatoes have been cooled and peeled, put them in a mixing bowl. Stir in all remaining ingredients, except egg substitute and vegan marshmallows.
Add egg substitute and beat with electric mixer until smooth. Transfer to casserole dish.
Bake in preheated oven for 30 minutes or until firm.
Just before serving, decorate top with marshmallows and bake again for 5-10 minutes, or until marshmallows melt.
A Note on Compassionate Eating
At OAA, we believe food can be both delicious and kind. Choosing plant-based meals like this one helps reduce the demand for factory-farmed animal products and supports a more compassionate food system. Every small choice adds up.
Learn More About the Bigger Impact
Our food choices don’t just affect animals—they also affect the planet we share. Industrial animal agriculture is one of the leading drivers of climate change, deforestation, and water pollution. To explore how compassionate eating supports a healthier environment for all, visit our Advocacy page on Climate Change.
Let us know if you try this recipe by tagging us on social media. Happy cooking!
