Vegan sweet potato pudding recipe

alignyo yoga recipes: Vegan and Gluten-Free Sweet Potato Pudding
Celebrate the flavors of fall with this tasty Sweet Potato Pudding
Recipes by Jenne Claiborne

Looking for a sweet, creamy and healthy way to satisfy a sweet tooth? This dairy-free and gluten-free vegan Sweet Potato Pudding recipe from Jenné Claiborne will do the trick.

There's something so comforting about eating pudding. Sweet and creamy foods have the power to make me feel like everything is going to be all right. 

I was doing some research on why we crave creamy and sweet foods. The common belief is that we're craving comfort or not feeling so good about ourselves. Sugar has the ability to give us a quick boost of energy; but can leave us feeling even worse when our the sugar high becomes a sudden low, thus causing us to reach for another bowl of sweetness to lift us back up. It's a dangerous cycle. This is why I became so interested in using "alternative" sweeteners that raise the blood sugar more slowly, and keep it steady for longer.

In this sweet potato pudding maple syrup acts as the sweetener. The natural sugars in the sweet potato do their part as well. Also, the fiber in the sweet potato helps to slow the absorption of the sugars into your bloodstream. Thanks to coconut milk this decadent pudding is just as creamy as a "traditional" non-vegan pudding. The pecan crumble is simply pecans, dates and a generous grating of nutmeg. When eating sweet potato pudding, I make sure to have a good amount of pecan crumble on each spoonful because it takes this dessert to the next level. It's pure deliciousness!

Serve this vegan sweet potato pudding in a bowl, martini glass, whatever. I like to place the pecan crumbles at the bottom of the glass/bowl, then spoon the pudding over it. An additional sprinkle of crumbles on top is nice too. The crumble is sticky enough to be used as a piecrust, or to make cookies. For pie simply press the crumbles onto the bottom of a pie dish and pour the cooled pudding on top. To make cookies, roll out the dough and cut into shapes.

Sweet Potato Pudding 

  • 1 can coconut milk
  • 1/4 cup maple syrup
  • pinch sea salt
  • 1/4 cup arrowroot powder or cornstarch
  • 1 medium sweet potato, peeled, steamed & pureed
  • 1/2 tsp nutmeg

Pecan Crumble

  • 1 cup pecans
  • 3/4 cup dates, chopped
  • 1 tsp nutmeg
  • pinch sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper

Shake the can of coconut milk before opening.  In a heavy saucepan bring 1 1/4 cups of the coconut milk, maple syrup, and the salt to a simmer on low heat. While that is heating, in a separate bowl whisk together the remaining coconut milk and arrowroot powder.

When the coconut milk on the stove has started simmering stir in the sweet potato puree. Bring to a simmer once more. Now turn down the heat to low and pour the milk and arrowroot mixture into the pot. Stir with a whisk until the pudding begins the thicken. Remove from heat, add nutmeg and continue to stir and thicken for another minute. It will thicken more in the refrigerator, but make sure the pudding is smooth. 

Pour the pudding into a bowl and place in the refrigerator for about 2 hours to chill thoroughly. To prevent a skin from forming on the surface cover with plastic wrap, pressing it directly onto the pudding.

For the pecan crumble, place all ingredients in a food processor. Blend until incorporated. 

About the Author

Jenne Claiborne

Jenné Claiborne is a health coach, vegan chef and cooking instructor based in New York City. She helps her clients unleash their inner vegan- that vibrant, confident and healthy part of themselves- with delicious, beautiful and nourishing food. On her vegan food blog, Sweet Potato Soul, she shares delicious healthy recipes inspired by her Southern upbringing and world travels. She also has a vegan cooking show on Youtube. Follow Jenné on Facebook, Twitter, Youtube and Pinterest.


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