Vegan Sweet Potato Pudding Recipe
Equipment
- Food processor
- Blender [optional]
- Bowls
- Spoon
Ingredients
- 1 ¾ cups mashed sweet potatoes
- ¾ cup unsweetened dairy-free milk use ½ cup if using pressure cooker sweet potatoes
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Coconut whipped cream for topping (optional)
- Ground cinnamon for topping (optional)
- Toasted coconut toasted nuts, or seeds for topping (optional)
Instructions
- Add all ingredients to a food processor and blend on low for 15 seconds, scraping down the sides as needed, until everything is combined. Then, process for an additional 10 seconds on low.
- Pour the pudding into an airtight container and refrigerate until ready to serve, or separate into individual serving bowls.
Notes
- If you are not using leftover, pre-made sweet potatoes, bake them at 400° F (200° C) for 40-50 minutes, or until a fork can easily slide into the potato. You can also pressure cook the sweet potatoes according to the Instant Pot directions.
- Leftovers can be stored in an airtight container in the refrigerator up to 4 days.
If you’re looking for a creamy, delicious, and healthy dessert that fits any occasion, look no further than this vegan sweet potato pudding. Made with just seven simple ingredients and taking only 10 minutes to prepare, it’s the perfect way to satisfy your sweet tooth without any guilt. Not only is it egg-free, dairy-free, oil-free, and gluten-free, but it’s also packed with the warm flavors of fall. Whether you’re looking for a lighter dessert to end a holiday meal or an everyday treat, this sweet potato pudding is the answer!
Why Sweet Potatoes in a Pudding?
I’ll admit, the first time I heard of sweet potatoes in a dessert, I was skeptical too. “Sweet potatoes? In a pudding?!” I thought. But after making a similar pumpkin pudding, I couldn’t resist experimenting with sweet potatoes, and let me tell you—it worked like a dream!
Sweet potatoes are incredibly versatile. They can be used in everything from savory dishes like stuffed sweet potatoes to sweet treats like sweet potato pie and muffins. What makes them perfect for desserts is their natural sweetness. Using sweet potatoes means you can cut down on added sugar while still achieving a satisfyingly sweet flavor. And their creamy texture makes for the smoothest pudding you’ve ever had—trust me, you won’t miss the dairy or eggs at all!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. All you need are seven ingredients, most of which you probably already have on hand:
- Mashed sweet potatoes: These are the star of the show. You can use leftover sweet potatoes (as long as they haven’t had anything added to them) or cook fresh ones from scratch.
- Maple syrup: Adds natural sweetness that pairs perfectly with the sweet potatoes.
- Coconut milk: For extra creaminess.
- Vanilla extract: A dash of this adds warmth and depth to the pudding.
- Cinnamon: A must-have for that cozy fall flavor.
- Nutmeg: Just a pinch to enhance the spices.
- Salt: To balance the sweetness and bring out the flavors.
If you’re using sweet potatoes cooked in a pressure cooker (which, by the way, is a total time-saver!), just keep in mind that they may retain more moisture. You might need to adjust the recipe slightly by using less coconut milk to ensure the pudding doesn’t become too runny. Details are in the recipe notes below!
How to Make Vegan Sweet Potato Pudding
Once you’ve gathered your ingredients, the process is as simple as it gets:
- Add everything to a food processor. Toss in your mashed sweet potatoes, maple syrup, coconut milk, vanilla extract, cinnamon, nutmeg, and salt.
- Blend until smooth. You may need to stop once to scrape down the sides, but other than that, it’s just blend, blend, blend until everything is creamy and well-combined.
And that’s it! In just 10 minutes, you’ll have a velvety pudding ready to enjoy. You can serve it immediately if you like it soft and creamy, or refrigerate it for a little while to let it firm up.
How to Serve Vegan Sweet Potato Pudding
Now comes the fun part—serving! I love to divide the pudding into individual jars or small bowls. It’s such a cute and practical way to serve dessert, especially if you’re making it for guests or prepping ahead for the week.
You can also serve it straight from one big bowl if that’s more your style. Either way, it’s up to you!
Topping Ideas: While this pudding is delicious on its own, adding a few toppings can take it to the next level:
- Dairy-free whipped coconut cream: A little swirl of this on top, and suddenly your humble pudding looks and tastes like a gourmet dessert.
- Dusting of cinnamon: A sprinkle of extra spice never hurts.
- Toasted coconut or nuts: These add a nice crunch and a bit of contrast to the smooth texture of the pudding.
My Experience with Sweet Potato Pudding
I first made this pudding during one of those late-weeknight cooking sessions when I was craving something sweet but didn’t want to spend hours in the kitchen. I had a couple of leftover sweet potatoes sitting in the fridge and thought, “Why not turn them into dessert?” I quickly threw everything together, and to my surprise, it turned out to be one of the creamiest, richest puddings I’ve ever made. My partner, who isn’t even vegan, devoured his serving in minutes and asked for seconds!
Since then, this recipe has become a staple in our house—especially around the holidays. It’s a lighter, healthier alternative to the heavier, more indulgent desserts we tend to have at Thanksgiving and Christmas, but it’s just as satisfying.
Is All Pudding Vegan?
Believe it or not, not all pudding is vegan. Traditional pudding recipes usually call for eggs, dairy, and sometimes even gelatin—ingredients that definitely aren’t plant-based. And who knows what’s lurking in store-bought puddings?
But with this recipe (and all of my other vegan pudding recipes), you can enjoy a rich, creamy dessert without any of the animal products. I’ve got you covered with recipes for pumpkin pudding, butterscotch pudding, and even chocolate mint avocado pudding if you’re feeling adventurous.
How to Store Sweet Potato Pudding
Got leftovers? (Though I doubt it—this pudding disappears fast!) You can store it in the fridge for up to four days. It’s great for meal-prepping, too—pack it as a quick dessert for work lunches or as a treat for school snacks.
Conclusion
Vegan sweet potato pudding is a win in every way. It’s creamy, simple to make, and perfect for just about any occasion—from weeknight cravings to holiday celebrations. Plus, it’s a healthier, plant-based alternative to traditional puddings without sacrificing flavor or texture.
So what are you waiting for? Grab some sweet potatoes and whip up this easy vegan dessert today! And if you love it as much as I do, make sure to subscribe to my blog for more simple, delicious vegan recipes everyone will enjoy.
Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.