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healthy sweet potato pudding
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Healthy Sweet Potato Pudding (2 Ingredients!)

You can also use plain Greek yogurt and sweeten to taste with maple syrup.
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 82kcal

Ingredients

Instructions

  • Add the ingredients to a standard blender and blend smooth. (Or place into a wide-mouth Mason jar or large measuring cup and blend smooth with an immersion blender.)
  • Serve cold, topped with a sprinkle of cinnamon or pumpkin pie spice if desired.

Notes

  • Store any leftovers in an airtight container in the fridge for 3-5 days.
  • Plan to prepare your sweet potato ahead of time and let it chill in the fridge before you make the pudding.
  • I like to use roasted sweet potatoes in the crock pot. Or use my Sweet Potato Baby Food.
  • Use thick Greek yogurt for the best texture.
  • Choose plain yogurt and sweeten to taste, or you can use vanilla.
  • Sprinkle with cinnamon or pumpkin pie spice if desired.
  • Serve for dessert, or as a special snack or breakfast.
  • Double the recipe to make more pudding.

Nutrition

Calories: 82kcal | Carbohydrates: 13g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 35mg | Potassium: 112mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4755IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg