Sweet Potato Pudding with 4 Ingredients, in 5 Minutes

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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.

Dairy-Free Sweet Potato Pudding Recipe with 4 Ingredients, in 5 Minutes

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.

Dairy-Free Sweet Potato Pudding
 
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Coconut milk is a natural complement to the flavors of this pudding. But be sure to use full-fat canned coconut milk, not the drinkable beverage sold in cartons. The beverage is too thin, but the canned version will provide a rich, creamy finish, and will help the pudding set when chilled.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • 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)
Instructions
  1. Put the sweet potatoes, applesauce, honey, and coconut milk in a food processor or blender, and puree until creamy.
  2. Serve immediately or refrigerate in a tightly closed container for up to three days. It will thicken as it refrigerates.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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