This spiced sweet potato pudding is both delicious and nutritious! You can enjoy this yummy dessert even more knowing it’s packed full of vitamins, minerals, phytonutrients, healthy fats, and resistant starch, and contains NO added sugar!
These yummy tubers get their orange color from a phytonutrient called beta carotene. The body converts beta carotene to Vitamin A.
In addition to this source of pro-Vitamin A, sweet potatoes are also rich in B vitamins, Vitamin C, as well as several minerals (calcium, magnesium, phosphorus, iron, potassium, and zinc).
When sweet potatoes are cooked and cooled, they are a good source of resistant starch, a type of fiber, which is good for the gut microbiome. A healthy gut microbiome is essential for optimal health, so you can feel good about enjoying this yummy treat knowing it’s good for you 🙂
Grass-Fed butter is higher in Omega-3 fats than conventional butter and is also high in Vitamin A, and a fatty acid called conjugated linoleic acid (CLA) which has health benefits. Another food that’s both delicious AND nutritious!
Full fat canned coconut milk contains fats called Medium Chain Triglycerides that are easily absorbed and used by the body, and are less likely to be stored as fat. It also contains lauric acid, capric acid, and caprylic acid which are fatty acids with antimicrobial properties. This ingredient pairs well with the spices, butter and sweet potatoes to give a rich (but not too rich) flavor!
Monk Fruit Extract
Monk fruit extract is a natural zero calorie sweetener, meaning it doesn’t impact blood sugar. So with this form of sweetener, you can enjoy the sweetness of this dessert without the blood sugar spike that comes with desserts using refined sugar.
We hope you enjoy this spiced sweet potato pudding as much as we do!
Spiced Sweet Potato Pudding
- 2 Sweet potatoes (medium)
- 1/2 cup Coconut milk (canned, full fat)
- 1/4 cup Pecans (raw)
- 1 Tbsp Grass-fed butter (softened)
- 1 Tbsp Pumpkin pie spices
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 10 drops Monk Fruit Extract
- Rinse sweet potatoes and use a fork to poke holes in them. Bake at 400 degrees for 60 minutes. Remove from oven and let cool.
- After the sweet potatoes have cooled, remove the skin.
- In a high powered blender, add the flesh of the sweet potatoes, 1/4 cup of coconut milk, and all remaining ingredients.
- Blend until smooth.
- Makes 4 servings. If desired, add a dollop of the remaining 1/4 cup of coconut milk to the top of the pudding, and top with pecan pieces and a sprinkle of pumpkin pie spice. Enjoy!
- NOTE: the canned coconut milk will thicken if chilled. I like to take a can, blend it in the blender and put it in a glass mason jar in the fridge to chill for an hour before I make this dessert. Then when I put a dollop on top of the final pudding it's thicker, and more like coconut cream than a thin milk.