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Five Ingredient Maple Sweet Potato Pudding

November 4, 2014 Gluten Free, No Oil, Recipes, Snacks, Soy Free, Sweets, Tree Nut Free

Five Ingredient Maple Sweet Potato Pudding // Choosing Raw

What’s better than a five ingredient recipe? A five ingredient recipe that involves sweet potatoes and maple syrup, I say. November might as well be called the month of sweet potatoes, and this recipe is a perfect celebration of my favorite root vegetable.

The “pudding” requires no cooking over the stove; just bake your sweet potatoes, scoop out the flesh, blend them with coconut milk, and go. It’s all about as easy as preparing hummus, and the result is a silky smooth pudding that’s equally good for breakfast, a snack, or dessert.

Five Ingredient Maple Sweet Potato Pudding // Choosing Raw

You can use any kind of sweet potatoes or yam-type sweet potatoes in the recipe: jewel sweet potatoes, purple sweet potatoes, garnet yams, or even Japanese yams (which won’t have the same vibrant color, but they will taste wonderful). You can also choose to get fancy with spices and sweeteners, if you like, but I chose to keep things very simple here. I whipped up this pudding on Friday morning before traveling, and was delighted to realize that it can be made with common pantry items (potatoes, salt, maple syrup, coconut milk, vanilla). Here’s the recipe.

Print Recipe

Five Ingredient Maple Sweet Potato Pudding

Servings: 3 -4 Servings

Ingredients

  • 2 medium/large or 3 small sweet potatoes
  • 2-3 tablespoons maple syrup
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk full fat, canned, plus extra as needed

Instructions

  • Preheat your oven to 400F. Prick the sweet potatoes a few times and roast them on a baking sheet till tender (about 45 minutes).
  • Allow the sweet potatoes to cool for 15-20 minutes, or until you can handle them safely. Cut the sweet potatoes open and scoop the interior flesh out with a spoon. Place the flesh into a food processor or Vitamix and add the maple syrup, sea salt, vanilla, and coconut milk. Blend until the pudding is silky smooth and has a perfect, pudding-like texture. Add more coconut milk as needed.
  • Kept in an airtight container, the pudding will keep for up to four days in the fridge.

Five Ingredient Maple Sweet Potato Pudding // Choosing Raw

You can choose to add a little less maple syrup than what’s called for, as the potatoes add plenty of natural sweetness. I’d imagine that cinnamon, nutmeg, pumpkin pie spice, and chai spices all make wonderful additions. I may experiment with adding mesquite or yacon syrup for depth next time I whip this up, which I have no doubt will be soon.

Five Ingredient Maple Sweet Potato Pudding // Choosing Raw

For dessert, a simple sprinkle of goji berries is a perfect touch. If you want to serve the pudding for breakfast, I’d pile it high with some homemade granola — my toasted pumpkin and cranberry granola would be perfect.

No matter how you serve it, I hope you’ll enjoy this low-stress treat. The holiday season can be wonderful from a culinary standpoint, but sometimes it’s nice to step back and prepare something that’s as easy as it is tasty. This one fits the bill.

Till soon,

xo

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Categories: Gluten Free, No Oil, Recipes, Snacks, Soy Free, Sweets, Tree Nut Free

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Previous Post: « Weekend Reading, 11.2.14
Next Post: Weekend Reading, 11.9.14 »

Reader Interactions

Comments

  1. Kim @ Kim's Welcoming Kitchen says

    November 4, 2014 at 2:41 pm

    Gena, this sounds lovely and right up my alley! Thank you for creating such a simple, but wonderful treat.

    Reply
  2. Katie (The Muffin Myth) says

    November 4, 2014 at 4:55 pm

    That looks so silky smooth, like absolutely perfect pudding. I am getting real with this pudding asap. Like, tomorrow. Amazing. Thanks so much for the recipe!

    Reply
  3. Elisabeth says

    November 4, 2014 at 6:46 pm

    Your photos are gorgeous, and I bet the taste is just as phenomenal! I made a smoothie three times last week (that’s how good it was) with these exact same ingredients plus a pinch of cinnamon, allspice, and nutmeg.

    Reply
  4. janet @ the taste space says

    November 4, 2014 at 7:01 pm

    Looks so glorious, Gena. I made something similar and used it as a topping for a shepherd’s pie I will share later this week. 🙂

    Reply
  5. Natalie @ Feasting on Fruit says

    November 4, 2014 at 8:24 pm

    Yum, looks so dreamy! I love recipes that are healthy enough for breakfast, but taste like dessert 🙂

    Reply
  6. Christina @ The Beautiful Balance says

    November 4, 2014 at 9:41 pm

    Love the limited ingredient list. I can only imagine how creamy this is with the added coconut milk and the crunch from the goji berries. YUM! Pinning this now.

    Reply
  7. Jenny says

    November 5, 2014 at 4:21 am

    Looks really amazing! Haven’t eaten sweet potatoes in this style yet, but I’m very curious how this will taste! Does it really taste that sweet? 🙂

    Reply
  8. dixya says

    November 5, 2014 at 6:49 am

    i love how smooth they look!

    Reply
  9. Natalie says

    November 5, 2014 at 10:16 am

    Hi Gena! This recipe sounds amazing!

    I’ve been thinking about this topic for a while now, but you Instagram of “his and hers green smoothies” this morning reminded me of it. I was wondering if you would write a post about dating/relationships as a vegan. I had a long term boyfriend for about 2 years and I started transitioning to veganism about a year ago. He was also a “foodie” (how we met) and we discussed food a lot.

    We recently broke up, and I have started dating again. I find it hard to explain my food choices and veganism in general to someone new. I often find myself toning it down or downplaying it just to seem less high maintenance.

    For example, although I eat plant-based about 95% of the time, I will still occasionally have fish or eggs if I’m eating out. Rather than making a fuss about vegan options at a recent breakfast date, I just ordered an egg white scramble. Another example, at a Mexican restaurant I frequent, I normally ask for raw veggies as a guac dipper, I didn’t want to appear snooty in front of a date so I just ate the corn chips that were served. This one wasn’t a vegan issue, but just another example.

    I’m sure things while get more comfortable once I start getting more comfortable with a person, but I’m just wondering if you have any tips or tricks to not make the vegan food aspect of dating such an “event” and try to explain it to a date without appearing rigid, high maintenance or just plain weird!

    Also, my date knows I cook so he recently asked if I would cook for him, do you have any suggestions of recipes to gently introduce a meat-loving male to the vegan world?

    Let me know! Thank you so much!

    -Natalie

    Reply
    • Masala Girl says

      November 6, 2014 at 1:28 am

      good luck natalie! i think just explaining that that is how you like to eat, it is the food that makes you feel best, is the way to go. at restaurants, just ask for stuff politely with a smile 🙂 i actually really like the idea of asking for veggies to dip in the salsa! (i noramlly just eat it plain!) so thanks 🙂
      and good luck again!

      Reply
  10. Lia @ Luscious Living says

    November 5, 2014 at 11:38 am

    I was just talking about sweet potato recipes this morning with my roomies and this is the best!!! I love this for the morning with some added nuts and seeds for topping. I live in a place where the heat stays quick low all winter and I am prone to being cold. This would be a great warming breakfast with some ginger and cloves!

    Reply
  11. kimmythevegan says

    November 7, 2014 at 10:03 pm

    Hmmm, can’t say I would have ever thought of making a pudding out of sweet potatoes, but it sounds pretty good!

    Reply
  12. Mizpah @ The Raw Food Solution says

    November 11, 2014 at 4:20 pm

    What a great idea! I’ve been eating baked sweet potatoes lately and topped them with coconut oil, honey and cinnamon.

    I am interested to see how this is served warm after blending the sweet potatoes right out of the oven. This is the kind of thing I like to eat for dinner on a cool evening 🙂

    Reply
  13. Skye says

    November 12, 2014 at 8:10 pm

    As luck would have it, I had two sweet potatoes and the perfect amount of coconut milk waiting to be used up, so I just whipped this up with my immersion blender. It is amazingly creamy and delicious! I only used about 1/2 the maple syrup (I like things really sweet, and this was sweet enough) – for anyone making this, I recommend starting with 1/2 and adding more if desired. I also added cinnamon and will try ginger next time. This is definitely going to become a fall favorite! Thank you, Gena! 🙂

    Reply
  14. Mugdha says

    November 18, 2014 at 10:16 am

    Everybody in my house loved this pudding. My husband (who stay far away from vegan) asked me to make it for thanksgiving get together and he liked it.

    Reply
  15. Deryn @ Running on Real Food says

    January 24, 2015 at 2:32 pm

    This looks insanely delicious!! I might even be able to sneak sweet potatoes by my husband with this one 😉

    Reply
  16. Lisa says

    February 11, 2015 at 4:57 pm

    I make something similar to this, sweet potato ice cream. After baking I freeze the sweet potatoes and the milk, then blend with the other ingredients in the vita mix! My kids LOVE it!

    Reply
  17. gen agustsson says

    November 21, 2018 at 2:40 pm

    i didn’t know how to make my own pudding before.

    Reply
  18. Fran says

    November 21, 2018 at 11:09 pm

    I just died and went to heaven. I even just gave a little bit of this from my boyfriend to try and he doesn’t even like coconut and he also really enjoyed it. This was SO easy. I just eyed up the ingredients, I didn’t do exact measurements. I highly recommend using a food processor a suggested in the recipe. I tried putting it in a regular blender, but regular blenders have nothing on Vitamix, so into the food processor it went. I’ve made this for Thanksgiving at my parents house where they will be multiple guests that cannot have dairy or gluten. Thank you so much for this recipe, I will be sharing it and using it again and again!

    Reply
    • Gena says

      November 22, 2018 at 7:30 am

      So glad that you enjoyed it, Fran!

      Reply

Trackbacks

  1. Chai Spiced Sweet Potato Pudding - The Muffin Myth says:
    November 10, 2017 at 10:19 am

    […] Potato Pudding is something I’ve been making for several years now, ever since my friend Gena posted a version on her blog a few years […]

    Reply
  2. Satisfying the Insatiable Craving: 5 Nourishing Guilt-free Treats – Nykki Hardin says:
    August 28, 2019 at 2:03 pm

    […] this: Your favorite bowl filled with Maple Sweet Potato Pudding. Did you know that sweet potatoes are chock-full of so many vitamins and minerals that you’re […]

    Reply

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Hi! I’m Gena. I'm a registered dietitian (RD), food blogger, recipe developer, and cookbook author. In this space you'll find nourishing vegan recipes, reflections on mindfulness and self care, and resources to help you explore an informed and compassionate relationship with food.

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