Vegan Sweet Potato Pudding in Jars
Servings 6 8 ounce jars
- 2 pounds sweet potatoes
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 cup canned coconut milk, room temperature
- Pinch of salt
- 6 Ball® Half-Pint Smooth Sided Jars
Preheat an oven to 400 F. Use a fork to poke the sweet potatoes with holes. Roast about 40 minutes or until the potatoes are tender.
Once cool enough to handle, remove the sweet potato skin and add to a medium mixing bowl. Lightly mash with a fork to break the potatoes apart.
Add the brown sugar, cinnamon, nutmeg, coconut milk, vanilla extract and salt. Whip on medium-high speed until the mixture is smooth and creamy.
Pipe the pudding evenly into the jars. Top with whipped topping and a dusting of cinnamon. Serve immediately or chill up to 3 days.
This is not a canning recipe – and therefore – shouldn’t be processed as such.
Calories: 279kcal | Carbohydrates: 50g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 93mg | Potassium: 617mg | Fiber: 5g | Sugar: 24g | Vitamin A: 21450IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg