Sweet Potato Pudding

Course: Dessert

Cuisine: American

Keyword: sweet potato pudding

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 170kcal

Author: Megan Gilmore

Sweet Potato Pudding is a comforting dessert, made without dairy or refined sugar. Paired with coconut milk and ginger, it will warm you from the inside out!

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Ingredients

1 ½ pounds sweet potatoes (about 2 medium)
¾ cup coconut milk
½ inch fresh ginger , peeled
½ cup maple syrup , or to taste
pinch of salt

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

Nutrition information is for roughly 1/4 cup of pudding, assuming you get 2 cups from this recipe. (You might get more than that!) This information is automatically calculated, and is just an estimate not a guarantee.

• You can use orange, white, or purple sweet potatoes for this recipe. I used purple because I think they are so fun!

Nutrition