Sweet Potato Pudding

With fall in full swing, I'm craving the sweet and spicy carb combination for which the season is known. Spiced pumpkin desserts and drinks, the various marriages of apple and cinnamon, and the pairing of brown sugar, pecans, and sweet potatoes are all on my regular to-eat list. The only problem is they aren't exactly the healthiest dishes when laden with butter and sugar. To help satisfy my cravings, I've concocted a vegan sweet potato pudding with no added sugar. Featuring sweet potato, coconut milk, and a blend of seasonal spices, the pudding checks all the fall flavor boxes. The key is to bake the sweet potato until its natural sugars come out. After the potato is baked, it only takes a minute to blend together the remaining ingredients for a quick breakfast, snack, or dessert.

Vegan Sweet Potato Pudding
Serves 1

1 baked sweet potato
1 tsp ground flax seed
6 Tbsp coconut milk
1/8 tsp ground cardamom
1/8 tsp ground cinnamon
1/8 tsp ground ginger

Add all ingredients into a blender. Blend until smooth or desired consistency is reached. Eat plain or with toppings.

Topping suggestions

Dried fruit and nuts
Maple syrup 
Apple butter

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