Vanilla Sweet Potato Pudding

By Maggie Baird

YIELDS: 4

COOK TIME: 0 min

PREP TIME: 15 min

OPTIONAL INGREDIENTS
For extra sweetness if needed for less sweet potatoes- monk fruit, maple syrup, date syrup. If using purple sweet potatoes 2 tbs of agave is a good amount of sweetener. Desired toppings, Maggie used banana and dried coconut.

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INGREDIENTS

  • 2 cups (approx. 200g) cooked purple, white, or orange sweet potato
  • 1 cup (approx. 240g) of coconut milk
  • 1 tsp vanilla bean paste, vanilla beans, or vanilla extract

RECIPE

  1. Roast or microwave your sweet potato until soft.
  2. Peel and place in a blender.
  3. Add coconut milk and vanilla.
  4. Blend til combined, should be smooth but not over-blended.
  5. Place in a bowl and add desired toppings.

 

CHEF’S NOTES:

Food waste tip:
Freeze leftover sweet potato for smoothies or pudding.