All you need to make this simple vegan sweet potato pudding is seven ingredients that you probably already have in your kitchen! This creamy vegan pudding is egg-free, dairy-free, oil-free and gluten-free and it’s filled with warm fall spice flavours. Make this healthy vegan dessert when you want something a little lighter to end a holiday or everyday meal.
Author: Gwen Leron
1 3/4cupmashed sweet potatoes
3/4cupunsweetened non-dairy milk(see note below if using pressure cooker sweet potatoes)
Add all ingredients to a food processor and process on low for 15 seconds until all ingredients have been combined. Stop, scrape down the sides and then process on low for another 10 seconds.
Place in an airtight container and refrigerate until ready to serve or separate into individual serving bowls and either refrigerate until ready to serve or serve immediately.
Serve plain or topped with coconut whipped cream and a sprinkle of ground cinnamon.
Please read all of the FAQ and info above before making this recipe.
If you're not starting with previously made sweet potatoes, follow these steps:
Pre-heat oven to 400° F (200° C).
Wash and scrub sweet potatoes, place them on a parchment lined baking tray and bake for 40-50 minutes or until a fork slides easily into the potatoes. If you have an Instant Pot, you can pressure cook the sweet potatoes instead, by following these directions.
Cool, scoop out the insides, and mash.
If making this recipe with sweet potatoes made in the Instant Pot, use just 1/2 cup of non-dairy milk. Pressure cooker sweet potatoes have more moisture in them than those that were baked in an oven.
Recipe makes 2 cups of pudding in total.
Nutrition info listed below is for 1 of 4 servings (each serving is 1/2 cup each) of the recipe made as written and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.