Vegan Puréed Sweet Potato Pudding (no refined sugar)
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!
Servings: 6
Calories: 182kcal
Cost: $3
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
Notes
If you don't have pre-mixed pumpkin pie spice, here's how to make homemade pumpkin pie spice.
Instead of soy milk, you can use any other plant-based milk you enjoy: almond milk, coconut milk, cashew milk, oat milk, etc.
Instead of maple syrup, you can use brown sugar, coconut sugar or another sweetener.
Nutrition
Serving: 8ounces | Calories: 182kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 308mg | Potassium: 674mg | Fiber: 6g | Sugar: 10g | Vitamin A: 26798IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 1mg
