Roasted Sweet Potato Pudding


  • 2 large sweet potatoes, roasted
  • 1/3 cup full-fat coconut milk
  • ¼ cup almond butter
  • 1-tablespoon pure maple syrup, to taste
  • 1-teaspoon cinnamon
  • 1 scoop vanilla protein powder (optional)
  • A sprinkle of sea salt

Topping Ideas:

  • A drizzle of non-dairy yogurt
  • Nut butter
  • Unsweetened coconut flakes
  • Pumpkin seeds and/or hemp seeds
  • Chopped nuts
  • Dried fruit (dates, cranberries, currants)


  1. Preheat oven to 425 degrees.
  2. Cut the sweet potatoes in half, drizzle with olive or avocado oil and salt and roast face side down 30-40 minutes.
  3. Scoop the cooled, roasted sweet potato flesh into a large bowl.
  4. Then mash and mix with all other ingredients until well combined.
  5. Add your sweet potato pudding to a bowl and then top with your favorite toppers.