sweet potato pudding

Sweet potato chocolate pudding is a delicious, healthy, and dairy-free sweet treat with only five ingredients. Vegan and gluten-free.

Sweet Potato Chocolate Pudding

350 g baked orange-fleshed sweet potato (without skin)

hazelnuts

g cacao powder

coconut cream

maple syrup

Preheat oven to 200°C.

Wash orange-flashed sweet potatoes thoroughly and pat them dry with a dishtowel.

Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.

Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling.

Baked sweet potatoes

Place sweet potatoes, coconut cream, roasted hazelnuts, raw cacao powder, and maple syrup into a blender and process until smooth and creamy.

Serve in jars and top with chopped roasted hazelnuts.

Chocolate pudding

This Twice Baked Sweet Potato Pudding recipe is perfect for Thanksgiving or any fall special occasion.&nbsp;

Twice Baked Sweet Potato Pudding

1-1½ lbs. sweet potatoes (about 3 medium)

eggs

milk

tbsp butter, softened

brown sugar

tsp pure vanilla extract

cinnamon

nutmeg

Prepare a small casserole dish with cooking spray, butter or oil to prevent sticking. Set aside.

Roast the potatoes at 400°F in a single layer on a sheet pan for an hour, or until fork-tender. Remove the potatoes from the oven. Reset the oven to 350°F.

Once cool enough to handle, peel and lightly mash the sweet potatoes in a medium mixing bowl.

Using a hand mixer or heavy whisk, mix the softened butter into the mashed sweet potatoes until well blended.Add the remaining ingredients to the sweet potatoes. Mix until smooth.&nbsp;Pour the sweet potato pudding mixture into the prepared casserole dish.

Bake at 350ºF for 35 minutes or just until a fork inserted in the center comes out clean. Serve warm as is or with a drizzle of maple syrup and pecans.

This Sweet Potato Pudding is inspired by a Jamaican pudding I grew up eating. Sweet potato, coconut milk, and fragrant spices make this the perfect pudding for any occasion. 

Jamaican Inspired Sweet Potato Pudding

lbs potato

coconut milk

vanilla extract

allspice

browning (optional)

flour

Preheat oven to 350 degrees Fahrenheit.

Add sweet potato and coconut milk to blender. Blend on medium speed for 30 seconds or until sweet potatoes are pureed.

Place puree in a large bowl and add the remainder of the ingredients and stir.

Pour into an 8x8 baking dish and bake in preheated oven for 1 hour and 15 minutes, or until pudding is set and toothpick entered in the center comes out clean.

Allow to cool in baking dish and enjoy :)

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!

Sweet Potato Pudding

½ pounds sweet potatoes ((about 2 medium))

½ inch fresh ginger (, peeled)

maple syrup (,

salt

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&#39;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.

The Best Vegan Chocolate Sweet Potato Pudding out there gets a wonderful Mexican Chocolate twist with spicy cayenne and cinnamon and a surprise ingredient, sweet potatoes!

Vegan Mexican Chocolate Sweet Potato Pudding

(280 grams) lightly packed mashed (cooked) orange sweet potatoes

maple syrup,

(25 grams) unsweetened cocoa powder

(32 grams) coconut sugar

cayenne

fine sea salt

Bake your sweet potatoes on parchment paper on a pan, not directly on the oven rack, at 400 degrees for 45 minutes to an hour. Depending on the size, the time will vary. You want them squishy soft. I recommend baking these over microwaving because they will have a sweeter flavor and more moisture this way.

Let your sweet potatoes cool and peel the skins. Mash completely with a fork and then measure 1 1/2 cups packed and leveled off. Weigh 300 grams for the most accurate result. Add to a food processor. Process until smooth.

Add the remaining ingredients (starting with less milk at first) and process for a couple of minutes until completely smooth. Scrape down the sides well and process once more or process until it&#039;s as smooth as you like, which can vary based on the milk used. Taste and adjust if needed, adding more syrup/coconut sugar/milk. Some sweet potatoes are sweeter than others, so it can vary.

Chill in a container for a couple of hours or more before eating. You could eat it immediately if you like, but it does taste better cold, like regular pudding does.

All you need to make this simple vegan sweet potato pudding is seven ingredients that you probably already have in your kitchen! This creamy vegan pudding is egg-free, dairy-free, oil-free and gluten-free and it’s filled with warm fall spice flavours. Make this delicious vegan dessert when you want something a little lighter to end a holiday or everyday meal.

Vegan Sweet Potato Pudding

sweet potatoes

unsweetened dairy-free milk

ginger

Add all ingredients to a food processor and process on low for 15 seconds until all ingredients have been combined. Stop, scrape down the sides and then process on low for another 10 seconds.

Place in an airtight container and refrigerate until ready to serve or separate into individual serving bowls and either refrigerate until ready to serve or serve immediately.

Serve plain or topped with coconut whipped cream and a sprinkle of ground cinnamon.

I dry blended 1/4 c cashews into powder then added the sweet potatoes and other ingredients, along with  some molasses, fresh ginger, and 1/2 can of chickpeas, and enough milk to blend until smooth.  I beat the reserved aquafaba into foam with a little date sugar, then I folded the whipped aquafaba into the sweet potatoes, and froze it in a tray.  Gingerbread ice cream... it was easy, creamy, healthy, and delicious! Thanks for the idea!

Just made this yummy recipe. So very tasty.  Company coming for dinner and will be serving to my guests.  Thank you so much for sharing  your recipe.

Donna

Simple and totally delicious! I’ll be making this pudding often. Thanks, Gwen.

I made this yesterday and it was so delicious!  I didn't have the orange yams/ sw potatoes, so I used the white variety.  It was so good, the nutmeg just makes it.  I added 1/2 cup raisins after.  Thank you for this recipe!

So when all was done I tasted it and thought let ne put my twist...
So I added
2 tsp coconut sugar
2 tsp cacao powder
For texture some toasted almond...
Im a sugar addict...🤗

Top 6 sweet potato pudding recipes from across the web

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Top 6 sweet potato pudding recipes from across the web

The most viewed sweet potato pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Chocolate Pudding

Twice Baked Sweet Potato Pudding

Jamaican Inspired Sweet Potato Pudd...

Sweet Potato Pudding

Vegan Mexican Chocolate Sweet Potat...

Vegan Sweet Potato Pudding

The most viewed sweet potato pudding recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine