Recipe: Sweet Potato Pudding

November 26, 2013

I hope you liked my Pumpkin Breakfast Brownie recipe from yesterday. Here’s another one that would be great to serve this week. It all started with a leftover baked sweet potato that I put in the food processor with some other ingredients including nut butter, pumpkin pie spice, applesauce, coconut flour, almond milk, and dried currants:

Sweet potato pudding in the food processor

I added the beans of two vanilla pods (you can use vanilla extract, too) and I loved seeing the little black specks in the batter:

Sweet potato pudding batter

I baked it in a bread dish thinking it might be slice-able:

Sweet potato pudding all baked up

Turns out, it was more like a pudding than a bread or a casserole like I originally named it. I thought you might enjoy seeing how I scribble notes as I’m experimenting in the kitchen to later put on the blog:

Sweet Potato Pudding recipe notes

The consistency definitely ended up being more like a pudding. I served the final product with chopped pecans and a splash of almond milk for a wonderful dessert:

Sweet Potato Pudding

Here’s the recipe:

Recipe: Sweet Potato Pudding
Recipe type: Dessert
Serves: 4
  • 1 large baked sweet potato, skin removed
  • 2 tablespoons coconut flour
  • 2 tablespoons almond flour
  • ¼ cup almond butter
  • ¼ cup applesauce
  • ¼ cup almond milk
  • 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon)
  • ¼ cup currants or 2 T brown rice syrup
  • ½ teaspoon baking soda
  • seeds of two vanilla pods or 1 teaspoon vanilla extract
  • ¼ cup chopped pecans (optional, for topping)
  • Non-stick cooking spray
  1. Preheat oven to 350 degrees. Spray a rectangular bread pan with non-stick cooking spray.
  2. Combine the flesh of the cooked sweet potato, coconut flour, almond flour, almond butter, applesauce, almond milk, pumpkin pie spice, sweetener, baking soda, and vanilla in the bowl of a food processor.
  3. Pulse until thoroughly combined. Pour into a bread pan and bake for 45 minutes or until top becomes firm and golden brown. Serve hot with a splash of almond milk and topped with chopped pecans.


I hope you’re having a great holiday week so far! I know many of you are working up to the last minute (including many working the whole week and/or weekend) and I feel your pain. I have worked in a retail environment where the holidays were the busiest time of year.

What’s keeping me busy right now is finishing up the last assignments for my Nutritional Problems in the U.S. class. I kind of felt like the semester whizzed by, but then again, I’m having a really hard time finishing up these last few projects. I may be having a bit of separation anxiety as this is my LAST class for my master’s degree!!!

Anyway, I write a longish post for tomorrow where I talk about the intermittent fasting I’ve recently incorporated back into my life. I know fasting and Thanksgiving aren’t exactly topics that go hand in hand, but then again, I find that overeating is a common theme at this time of year and I’ve found some relief with this program. See you soon.

P.S. The winner of last week’s Larabar giveaway was Joanna A. (an e-mail has been sent). Thanks to everyone who entered, there were over 1,000 entries!

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{ 6 comments… read them below or add one }

Alison November 26, 2013 at 9:48 am

Those look like my notes when I’m experimenting in the kitchen :) And, these recipes that you’ve been posting lately look amazing! Not that they don’t always look incredible, but you’ve hit a soft spot with me when it comes to brownies and sweet potatoes. I’m going to try your pumpkin brownies this weekend!


Carrie November 26, 2013 at 1:34 pm

Thanks for the kind words, Alison! I’m so glad you like my recipes and that I’m not the only one who scribbles crazy notes in the kitchen. I’d love to take digital notes, but I just know that I would spill a green smoothie or something on my iPad if I tried. :)


kimmythevegan December 1, 2013 at 4:24 pm

You really are creative in the kitchen Carrie! I never would have tried to make a pudding out of sweet potatoes. What a wonderfully healthful alternative =)
I should take notes when I’m working out recipes! I never do and then am struggling to remember what I did…
You must be so excited that you’re almost done your program!


Carrie December 1, 2013 at 7:08 pm

Thank you, Kimmy! Excited to finish is an understatement; I have such a bad case of senioritis that I don’t even care what grade I get in this class…I just want to be DONE. :)


Gira December 1, 2013 at 9:53 pm

I LOVE this recipe, and I have already made this twice! Thanks for all that you share!


Tammy Dunlap January 10, 2014 at 4:51 pm

LOVE your blog!! You are my kinda gal. I am on the count-down to retiring from teaching elementary school. I am tentatively planning on pursuing more education….and having a 2nd career in a field related to health or nutrition, and now when I am tired, one of my hobbies has become cruising the internet. I am a JUICER as of November, and when I am refreshed and my house is clean (and sometimes when it isn’t) I experiment in ways to use my pulp. (started documenting at ) I have just been thrilled to discover the world of other resourceful women who are way ahead of me in this game. So much to learn and taste to feed my juicy joyous journey towards healthy living. I will be visiting your blog often. Thank you!


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