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
  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:

  1. You can substitute the coconut milk for another plant milk.
  2. If you do not have a blender, you can use an immersion blender or a food mill to mash and cream the sweet potatoes.
  3. If doing by hand using the softer orange sweet potatoes and boiling them in the plant milk to cook them will be the easiest way to blend the ingredients well for a nice smooth consistency.

 

FOOD WASTE TIP:

  • Freeze leftover sweet potato for smoothies or pudding.