My dad's favorite, try this 5-ingredient vegan puréed sweet potato pudding that's dairy-free, refined sugar-free and plant-based. Dress it up with sweet whipped cream and chopped pecans for a fall dessert. Or, top it with vanilla yogurt, berries and banana for breakfast!
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This puréed sweet potato dessert is a crustless, no bake alternative to sweet potato pie. Similar flavors, less work.
The warming spices and mild sweetness isn't overpowering. It goes well with fall recipes like stuffing, kale, winter squash dishes and all the warm, fall things.
Looking for pumpkin desserts? Try our vegan pumpkin pie with silken tofu or our single serving pumpkin tartlets.
🎙 What people say about this recipe
"I made this pudding and it is delicious! Topped it off with almond milk whipped cream and it really hit the spot."
- Patricia N.
Because of some personal health issues, my elderly dad needs foods that are soft and easy to eat. He loves this puréed dessert recipe because it's sweet and flavorful.
🧄 Very useful ingredient notes
- Baked sweet potatoes - Be sure to bake your orange sweet potatoes until they are tender. I wouldn't recommend substituting Japanese sweet potatoes here, because they are much more starchy, so the ratios would need to be adjusted.
- Pumpkin pie spice - A warming blend of spices, like cinnamon, nutmeg and others. If you're out, swap with Chinese five-spice powder or make your own homemade pumpkin pie spice blend.
- Maple syrup - To keep this refined sugar-free, we're using maple syrup. Coconut sugar, agave nectar or date syrup would all work as substitutes.
🔪 Instructions
- Step 1: Bake sweet potatoes whole at 350 F for 90 minutes, until very soft. Allow to cool and then peel. Add peeled sweet potatoes to food processor. After cooking and peeling, you should have about 2 pounds (or 5-6 cups packed cups) of cooked sweet potato.
- Step 2: Add remaining ingredients (plant-based milk, maple syrup, pumpkin pie spice and salt) to food processor.
- Step 3: Process until you have a very smooth but thick purée. Taste and adjust seasonings (salt, maple syrup), as needed.
- Step 4: Top with your choice of toppings, like sliced banana.
- Step 5: Fresh blueberries are delicious and beautiful with this pudding, too! You could also top it with pecans, granola, vanilla yogurt or whipped cream.
- Step 6: Serve chilled.
👨👩👦👦 Serving suggestions
How to serve as a fall sweet potato dessert
- Top with dairy-free whipped cream + chopped pecans
- Serve in clear glasses, layered like trifle with fruit, nuts and whipped cream
- Top with caramelized banana, toasted chopped walnuts, crumbled maple cookies and dairy-free whipped cream
How to serve as breakfast
- Quick breakfast on the go: Store in mason jars, topped with vanilla yogurt, berries, frozen or fresh cherries, chopped apple or banana
- For kids: serve topped with cut banana or other fruit and granola
- Fall brunch option: Serve with granola, cherries, sliced banana, apple and a drizzle of almond butter. Would be a great side to waffles or pancakes.
🗺 Cultural influences
Sweet potatoes' natural, well, sweetness, really lend themselves to being transformed into desserts.
Since sweet potatoes grow well in tropical and sub-tropical climates, you'll find all sorts of recipes for sweet potatoes and yams in the Caribbean, Central America as well as the hotter, humid states of Louisiana, Alabama, Mississippi, Texas and more.
Exhibit A: Sweet potato pie in the southern states of the US is typically made with evaporated milk, eggs, butter, spices, sugar and milk. It is then spread into a crust and baked until firm.
Exhibit B: Sweet potato pudding in Jamaica is made with coconut milk, lime juice, rum, spices, sugar, raisins and cornmeal. It is then baked for a long time - up to 2 hours.
There's countless other examples of sweet potatoes and yams turned into finger-licking good sweet treats around the world!
💜 More recipes you'll love
If you love this dairy-free sweet potato pudding recipe, check out these other plant-based breakfast recipes!
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Vegan Puréed Sweet Potato Pudding (no refined sugar)
Ingredients
- 5 large sweet potatoes about 2.5 pounds
- 2 teaspoons pumpkin pie spice
- ½ teaspoon sea salt
- ½ cup soy milk or other plant-based milk
- 1 tablespoon maple syrup
Optional toppings
- Sliced banana
- Fresh blueberries
- Dairy-free whipped cream
- Vanilla plant-based yogurt
- Chopped pecans
- Toasted chopped walnuts
- Granola
Instructions
- Bake sweet potatoes whole at 350 F for 90 minutes, until very soft. Allow to cool and then peel.5 large sweet potatoes
- Add peeled sweet potatoes to food processor. After cooking and peeling, you should have about 2 pounds (or 5-6 cups packed cups) of cooked sweet potato.
- Add remaining ingredients to food processor. Process until very smooth. Taste and adjust seasonings (salt, maple syrup), as needed.2 teaspoons pumpkin pie spice, ½ teaspoon sea salt, ½ cup soy milk, 1 tablespoon maple syrup
- Serve chilled. Add optional toppings, as you'd like!Sliced banana, Fresh blueberries, Granola, Dairy-free whipped cream, Chopped pecans, Toasted chopped walnuts
Patricia Neville says
I made this pudding and it is delicious! Topped it off with almond milk whipped cream and it really hit the spot. My question to you is can I freeze the pudding for later?
PS. I also put a tablespoon of it in my oatmeal. Sooooo good!
Abi Cowell says
What a great idea! Yes, you can freeze the pudding, I do this for my elderly father. I'll package it in single servings and freeze it for him, so he can pull one out of the freezer to thaw whenever he wants it.