By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
93 cal · 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.
Comments
This is a three-ingredient dessert that plays to North Carolina strengths: sweet potatoes grow here, and both dates and cinnamon are pantry staples at any Charlotte grocer—no special stops needed. At roughly $2 to $3 total for two servings, cost per serving lands around $1 to $1.50, which is honest for a dessert. The stated 35 minutes is realistic if you're cubing and cooking the potato quickly, though roasting it whole would add 15-20 minutes; the recipe should specify method. This reheats beautifully and works as a single-serving indulgence or a make-ahead component.
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