Vanilla Sweet Potato Pudding

By Maggie Baird


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INGREDIENTS

  • 1 cup cooked sweet potato (preferably Japanese sweet potatoes, which are white on the inside and very sweet
  • ½ cup coconut milk
  • ½ tsp vanilla bean paste, vanilla beans or vanilla extract
  • Optional (for extra sweetness if needed for less sweet potatoes): monk fruit, maple syrup, date syrup
  • Desired toppings (Maggie used bananas and dried coconut)

RECIPE

  1. Roast or microwave your sweet potato.
  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 & add desired toppings or add-ins.
  6. Enjoy!