Creamy Sweet Potato Pudding - Conscious Cooking
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Desserts & Baked Goods

Creamy Sweet Potato Pudding

Sweet potato pudding… Yum. Have you ever made one? If not, try today, haha! It’s absolutely delicious and so nourishing. It can be eaten for dessert but also for snack, or why not breakfast! It’s good warm or cold, although I prefer slightly warm.

I made a chickpea curry this week and wanted to make a dessert that would fit with the curry so I thought about making something with sweet potatoes. It pairs beautifully with it since there are no carrots or sweet potatoes in the curry, and no nuts either. And.. There is a touch of cinnamon which combines well with the spices of the curry.

The pudding is easy to make and so creamy and yummy. I used one large sweet potato that I baked until softened, almond butter, almond milk, a little maple syrup to sweeten, cinnamon, vanilla and pink salt. Guys, this was gooooood. A must try. I’m sure your family will like too. My 3 year old loved it.

The only thing that takes time is to bake the sweet potato. It will take 45-60 min at 400F to fully bake. You want the sweet potato to be soft so it blends easily with the other ingredients. But you can put it in the oven, put a timer and keep doing your things. And you can even bake more if you want to make a larger batch of the pudding and have leftovers. I’m actually pretty sure you will want some.

I hope you enjoy this vegan, gluten- dairy- and soy-free sweet potato pudding.

Creamy Sweet Potato Pudding

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Serves: 2-3
Prep Time: 10 min Cooking Time: 1h Total Time: 1h 10 min

This vegan sweet potato pudding is very creamy, lightly sweet and comforting. It can be eaten warm or cold. Double the recipe if you want leftovers.


  • 1 large sweet potato
  • 2 tablespoons almond butter
  • 2 tablespoons almond milk
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon cinnamon
  • 14 teaspoon vanilla extract
  • Pinch Himalayan salt



Preheat oven to 400F.


Place sweet potato on a small baking sheet and pop in the oven for 45 to 60 min, or until fully softened.


Allow to cool, peel off the skin and place in a blender.


Add almond butter, almond milk, maple syrup, cinnamon, vanilla and salt and blend until very smooth.


Transfer bowls and serve or refrigerate until ready to use.

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