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Five Ingredient Maple Sweet Potato Pudding // Choosing Raw
3.4 from 5 votes

Five Ingredient Maple Sweet Potato Pudding

Author - Gena Hamshaw
Yields: 3 -4 Servings


  • 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


  • 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.