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- Makes 3 cups
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The secret to creating a silky smooth sweet potato pudding? Ripe avocado. The creamy green fruit adds luscious texture to the potatoes, and any avocado flavor is masked by caramel-like dates and sweet vanilla extract. Sweet and spicy pecans add a pleasant crunch to this heavenly dessert, while a pinch of sea salt on each serving really makes the flavors pop. Dig into this produce-packed pudding when you’re craving an indulgent treat without all the unhealthy ingredients.
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By Ellen Boeke,
Ingredients
- 1 10-oz. purple sweet potato, peeled and coarsely chopped
- 1 ripe avocado, halved, seeded, and peeled
- ¾ to 1 cup unsweetened, unflavored plant-based milk
- 6 Medjool dates, pitted and soaked
- 1 teaspoon pure vanilla extract
- Pinch sea salt
- 3 tablespoons whole or broken pecans
- 2 teaspoons pure cane sugar
- Pinch cayenne pepper (optional)
- Flaky sea salt, to taste
Instructions
- Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 minutes or until very tender. Transfer to a food processor and let cool.
- Add the next five ingredients (through pinch salt) to food processor. Process until smooth, adding more milk if needed to reach desired consistency. Spoon into six 4-oz. serving dishes. Cover and chill at least 4 hours.
- Meanwhile, place pecans in a dry small skillet. Sprinkle with sugar and cayenne (if using). Heat over medium 5 minutes or until sugar melts and coats nuts, stirring occasionally. Transfer to a parchment-lined plate. Sprinkle lightly with flaky salt. Let cool.
- Sprinkle pudding with glazed pecans.
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