Serves 4
Need a quick and wholesome dessert for Thanksgiving? Our creamy Sweet Potato Pudding blends warm spices, almond milk, and natural sweetness for a simple, crowd-pleasing treat in no time!
Ingredients (organic/biodynamic)
- 2 c. cooked sweet potato (mashed)
- ½ c. unsweetened almond milk
- 3 Tbsp. homemade date syrup (adjust to taste)
- ¼ tsp. ground ginger
- Pinch of salt
- 1 tsp. vanilla extract
- 1 tsp. Ceylon cinnamon
- ¼ tsp. nutmeg
Instructions
- Steam or bake sweet potatoes until soft. Let cool slightly and mash until smooth.
- In a blender or food processor, combine mashed sweet potato, almond milk, date paste, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until creamy and smooth.
- Transfer to a serving bowl or individual cups. Chill in the refrigerator for at least 1 hour before serving.
- Garnish with a sprinkle of cinnamon or a dollop of whipped coconut cream (optional).
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