Sweet Potato Pudding is like a dessert that you can eat any time of day. If I could, I would eat my Aunt KK’s Sweet Potato Pie at every meal; but this is a healthy alternative that almost hits the mark. If you’ve never had KK’s pie, you’ll think this is amazing.
I actually need to give recipe credit to Dr. Mitchell Rasmussen, DC. He started making this pudding as a easy filling snack that is high in nutrients, high in healthy fats, and lasts a few days. It’s really perfect for that- make a batch, split it up into glass jars, and enjoy over several days.
You can mix it up with toppings. That’s the real magic. Plus, it’s delicious warm as a grain-free porridge (AIP friendly) stand-in -or- chilled as a sweet potato pudding bowl. Try it out and let me know your favorite style.
Related: AIP-Lemon Coconut Balls
If you’re looking for an effortless, blend-and-serve type of recipe- here it is. Sweet Potato Pudding comes together quickly: with super-clean ingredients that keep you feeling your best.
This is my simple, go-to base ingredient list:
–Coconut Milk, canned
-Maple Syrup, or Liquid Stevia (optional)
-Sprinkle of Sea Salt (Maldon is the beeest!)
When it comes to toppings, let your imagination run!
You could do seeds, nuts, coconut flakes, nut-free granola, cacao nibs, nut or seed butters, or even fresh fruit. If you prefer it on the savory side, leave out the sweetener and add chili flakes! My go-to combo is chia seeds and coconut flakes. Mix it up day-to-day to keep your leftovers from feeling boring.
Make an Easy, Quick Breakfast or Snack with Sweet Potato Pudding!
If you want to make it a balanced breakfast, add a scoop of protein. Then you’ll have a complete trifecta of macronutrients including slow-digesting carbohydrates, healthy fats, and bioavailable protein. Learn how to choose a protein powder here.
My favorite coconut milk is by Thrive Market. I love the simplicity of their ingredients (no fillers, preservatives, or gums). And it’s cheaper. I always stock up in my Thrive Market boxes!
Sweet Potato Pudding (AIP, Whole30, Paleo)
- 1 large Sweet Potato baked
- 14 oz Full-fat Coconut Milk
- 1 tbsp Maple Syrup or a few drops Liquid Stevia; optional
- 1 pinch Sea Salt
- Scoop the insides out of a baked sweet potato and add to blender
- Pour in one can coconut milk, sweetener, and sea salt.
- Blend until smooth.
- Divide into four glass containers and eat warm, or chill.
Behind the Scenes of Sweet Potato Pudding:
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