This dairy-free sweet potato pudding recipe is from Andrew Schloss, the author of Almost from Scratch: 600 Recipes for the New Convenience Cuisine. His cookbook isn’t exclusively non-dairy, but it offers many recipes and ideas for cooking with convenient ingredients.
In this recipe, Andrew uses canned sweet potatoes – perhaps some leftover from holiday stock ups! And rather than dairy milk or cream, he opts for coconut milk. The flavor and richness is a delicious complement to sweet potatoes.
He keeps it simple with just four ingredients and five minutes of preparation, but don’t be afraid to experiment a little. Toss in a little cinnamon or pumpkin pie spice, add a dash of vanilla, or top the pudding with some dairy-free whip or pomegranate arils.
Special Diet Notes: Sweet Potato Pudding
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For vegan sweet potato pudding, substitute maple syrup, brown rice syrup, or agave nectar for the honey.
- 1 (15-ounce) can sweet potatoes or yams in syrup, drained
- ¼ cup plain unsweetened applesauce
- ¼ cup honey
- ⅓ cup coconut milk (full-fat, canned)
- Put the sweet potatoes, applesauce, honey, and coconut milk in a food processor or blender, and puree until creamy.
- Serve immediately or refrigerate in a tightly closed container for up to three days. It will thicken as it refrigerates.