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  • Prep-time: / Ready In:
  • Makes 5 cups

This swoon-worthy sweet potato pudding is impossibly fluffy and perfectly seasoned with the flavors of fall. Apples add natural sweetness to the bright orange base while the warming notes of cinnamon, cloves, and ginger add an autumnal kick. Aquafaba and cream of tartar act as vegan egg whites and are the secret ingredients responsible for the deliciously delicate texture. Extra tasty when topped with candied nuts or a fresh cranberry relish, this eye-catching side dish is a nice alternative to a marshmallow-topped sweet potato casserole at your next Thanksgiving feast.

Tip: For the best results, handle the final sweet potato mixture with care when spooning it into the baking dish and putting it in the oven.

For more sweet potato recipes, check out these tasty ideas:


  • 2 lb. sweet potatoes, peeled and cut into 1-inch chunks (6 cups)
  • 1 apple, peeled, cored, and chopped (1 cup)
  • 5 tablespoons pure maple syrup
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
  • ¼ to ½ cup unsweetened, unflavored plant-based milk
  • Sea salt, to taste
  • ¼ cup aquafaba (liquid from canned no-salt-added chickpeas)
  • ¼ teaspoon cream of tartar


  1. In a large saucepan combine sweet potatoes and apple. Add water to cover. Bring to boiling; reduce heat to medium-low. Cover and simmer 15 to 20 minutes or until sweet potatoes are very tender. Drain. Mash sweet potatoes until smooth.
  2. Preheat oven to 350°F. Beat 4 tablespoons of the maple syrup and the next four ingredients (through vanilla) into sweet potatoes. Gradually stir in enough milk to make a smooth mixture. Season with salt.
  3. In a medium bowl place aquafaba, cream of tartar, and the remaining 1 tablespoon maple syrup. Beat with a mixer on high until stiff peaks form (tips stand straight). Fold into mashed sweet potatoes. Gently transfer mixture to a 2-quart baking dish.
  4. Bake 30 to 45 minutes or until sweet potatoes are heated through and browned in places.

Comments (5)

(5 from 3 votes)
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Sandra7 months ago
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Can you roast potatoes and apple to intensify the flavors.

Tonya6 months ago
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It seems to me that, if you roasted them whole and then scooped out the insides, that would work well. But I don’t know if they should be roasted in chunks because then their texture might make them hard to mash.

Leigh7 months ago
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I have the same question as I prefer roasting.

Robin Baker7 months ago
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Does the apple get mashed with the sweet potato?

Katie7 months ago
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Yes, that’s the way I understand it to be.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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