Vegan Sweet Potato Pudding in Jars
Servings: 6 8 ounce jars
Calories: 279kcal
Ingredients
- 2 pounds sweet potatoes
- ½ cup brown sugar
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk, room temperature
- Pinch of salt
- 6 Ball® Half-Pint Smooth Sided Jars
Instructions
- 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.
Notes
This is not a canning recipe – and therefore – shouldn’t be processed as such.
Nutrition
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