Serves 2
35 min
Sweet Potato Pudding
Recipe GLPR8be82b8279ada8
A simple, creamy dessert made by blending roasted sweet potato with naturally sweet Medjool dates and warm Vietnamese cinnamon. This naturally wholesome pudding requires just three ingredients and a few minutes to prepare, making it perfect for a light, satisfying finish to any meal.
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Ingredients
1 medium sweet potato
2 pitted Medjool dates
1 teaspoon Vietnamese cinnamon
Directions
Preheat your oven to 400°F (200°C). Pierce the sweet potato several times with a fork and place it on a baking sheet lined with foil.
Roast the sweet potato for 25–30 minutes, until the flesh is very tender and a knife passes through easily. Remove from the oven and allow to cool for a few minutes until safe to handle.
Cut the roasted sweet potato in half and scoop the soft flesh into a blender or food processor. Add the pitted Medjool dates and Vietnamese cinnamon.
Blend until completely smooth and creamy, scraping down the sides as needed. The natural moisture from the sweet potato and dates will create the pudding texture without any added liquid.
Divide the pudding evenly between two serving bowls and serve immediately while still warm, or chill in the refrigerator before serving.
