The most delicious sugar-free sweet potato and corn pudding
It’s been several years since I cut sugar from my diet. In that time, I’ve become really good at satisfying my sweet tooth using clean, plant-based whole foods.
This sweet potato and corn pudding is one of my favorite creations.
Made with 2 vegetables, 2 spices and a few splashes of water, and ready in just 20 minutes, this sweet potato and corn pudding is my go-to whenever I’m craving something sweet to snack on.
I love a warm cup at night after dinner, sometimes with a tablespoon of golden monk fruit sweetener, or a few scoops, chilled, during the day between meals.
While I don’t eat sugar anymore, I crave something sweet most days. So I batch cook this, and that way, it’s always in my fridge and available when those cravings hit.
The recipe below makes more than one serving and will last up to one week in the refrigerator.
Hope you enjoy it as much as I do!
Sweet potato and corn pudding
Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients:
2 large sweet potatoes, peeled and chopped
1 cup frozen organic yellow corn
1 tsp cinnamon powder
1/2 tsp ground vanilla powder
water, to thin out (approximately 1/4 to 1/2 cup)
Directions
Steam the sweet potato and corn. Once the sweet potato is soft enough to stick a fork through it, transfer the potato and corn to a food processor or blender.
In the processor or blender, add cinnamon and vanilla powder to the corn and potato. Blend or pulse until completely smooth, adding water as you go to thin it out.
Enjoy warm or chilled.
Note: This recipe will yield more than one serving. Store the pudding in the refrigerator and enjoy throughout the week.
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