Purple Sweet Potato Pudding Recipe
A creamy, healthy dessert made with vibrant purple sweet potatoes and lightly sweetened with honey or maple syrup. Naturally gluten-free, dairy-optional, and perfect for a colorful treat!
Equipment
- Medium saucepan
- Blender or food processor
- Mixing bowl
- Spatula or spoon
- Measuring Cups and Spoons
- Serving cups or ramekins
- Knife and peeler (for sweet potatoes)
Ingredients
- 2 medium purple sweet potatoes about 1½ cups cooked and mashed
- 1 cup coconut milk or regular milk
- 2 –3 tbsp maple syrup or honey to taste
- 1 tsp vanilla extract
- Pinch of salt
Optional toppings:
- whipped cream shredded coconut, chopped nuts, fresh berries
Instructions
Cook the Sweet Potatoes:
- Peel and dice sweet potatoes. Boil or steam them for 20–25 minutes until very soft. Drain and let cool slightly.
Blend Until Creamy:
- In a blender or food processor, combine cooked sweet potatoes, coconut milk, maple syrup or honey, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
Adjust Sweetness & Texture:
- Taste and adjust sweetness or consistency (add more milk for a thinner pudding).
Serve or Chill:
- Scoop into small ramekins or cups. Enjoy warm or chill for 30–60 minutes for a cold, pudding-like treat.
Add Toppings:
- Before serving, top with whipped cream, coconut flakes, or nuts for added texture and flavor.
Notes
Tips:
- For extra richness, use full-fat canned coconut milk.
- Add a pinch of cinnamon or cardamom for warm spice notes.
- This also works great layered into parfaits or mini tarts!