Sweet Potato Pudding
User Reviews
5
Sweet Potato Pudding
Description
Sweet Potato Pudding uses baked sweet potatoes as its base, offering a naturally sweet and creamy foundation. The sweet potatoes are pierced and roasted until very tender, then cooled before blending with coconut milk, fresh peeled ginger, maple syrup, and a pinch of salt. The ginger provides subtle spicy warmth that balances the sweetness, while the coconut milk contributes to the smooth, luxurious texture. The pudding can be enjoyed warm for comfort or chilled for a refreshing dessert.
The flavor and texture come primarily from the slow roasting of the sweet potatoes and the smooth blending process, resulting in a silky pudding without added thickeners. Maple syrup allows sweetness to be adjusted to taste, and coconut milk ensures a rich mouthfeel without dairy.
This pudding can be served on its own or topped with coconut whipped cream for extra richness. It stores well in the refrigerator up to five days, making it easy to prepare in advance. Using different varieties of sweet potatoes—orange, white, or purple—will slightly alter the color and flavor profile.
For the best texture, blending until very smooth is key, and adding a little extra coconut milk or water can help achieve the desired consistency. This recipe suits cooks looking for a plant-based, naturally sweet dessert using wholesome ingredients.
Ingredients
- 1 ½ pounds sweet potato about 2 medium
- ¾ cup coconut milk
- ½ inch ginger peeled, fresh
- ½ cup maple syrup , or to taste
- salt pinch
Instructions
- To cook the sweet potatoes, pierce them several times with a knife to allow for venting. Place them on a rimmed baking sheet and bake at 400ºF for 45 to 60 minutes, or until the center reaches an internal temperature of 207ºF. Cut them in half, and set them aside to cool for at least 10 minutes.
- Once the sweet potato is cool, scoop the insides into a high speed blender, along with the coconut milk, ginger, maple syrup, and salt.
- Blend until very smooth. Add more coconut milk, or a splash of water, if needed to help achieve a silky smooth texture.
- You can serve the pudding while it's still warm, or store it in an airtight container in the fridge to chill. It will keep well for up to 5 days in the fridge, and can be served chilled for an easy dessert. Top with coconut whipped cream, if desired.
Notes
- You can choose orange, white, or purple sweet potatoes depending on your color preference.
- The pudding keeps well refrigerated for up to five days in an airtight container.
- Adjust maple syrup to your preferred sweetness level.
- For a smoother texture, add extra coconut milk or a splash of water while blending.
- Top with coconut whipped cream for added richness, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 51mg | 2% |
| Potassium | 380mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 12066IU | 241% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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