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About the Recipe
Ingredients
2 white sweet potatoes, roasted
1/2 cup canned coconut milk
1 vanilla bean pod
2 tbsp agave (optional)
Preparation
Roast sweet potatoes on a baking sheet for 45 minutes on 425 degrees Fahrenheit
Slice vanilla bean pod in half. Using a paring knife, scrape out the vanilla beans and place into a food processor.
Add milk and potatoes to the food processor and blend until well combined. If the pudding is too thick, add additional milk.
If needed, adjust for sweetness by adding some agave
Can be eaten warm or cooled
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