• Prep-time: / Ready In:
  • Makes 3 cups
  • Serving size: ½ cup
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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. 

For more inspiration, check out these tasty ideas:

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.
Nutritional Information:

Per serving (½ cup): 179 calories, 31 g carbohydrates, 2 g protein, 6 g total fat, 1 g saturated fat, 0 g cholesterol, 173 mg sodium, 5 g fiber, 20 g sugar

Note: Nutritional information is provided as an estimate only.

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Stephanie

This was yummy! My husband made it, adding a bit more vanilla and a titch more salt. It was a great treat and we will definitely make it again.

About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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