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+ servings

Vegan Sweet Potato Pudding in Jars

Course Dessert
Cuisine American
Keyword individual desserts, sweet potato pudding
Servings 6 8 ounce jars
Calories 279kcal


  • 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