Mexican Cinnamon-Spiced Sweet Potato Pudding
Prep 20 min · Cook 40 min · Serves 3 · medium
A decadent and creamy Mexican-inspired dessert featuring roasted sweet potatoes, warm cinnamon, and a hint of vanilla. Topped with toasted pepitas for a delightful crunch.
Ingredients
- 3 medium sweet potatoes, peeled and cubed
- 1.5 cups unsweetened almond milk
- 2 eggs
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup pepitas, toasted
Instructions
- 1
Preheat oven to 400°F. Toss the cubed sweet potatoes with a drizzle of olive oil and spread on a baking sheet. Roast for 25-30 minutes, until very tender.
- 2
In a blender, combine the roasted sweet potatoes, almond milk, eggs, maple syrup, cinnamon, vanilla, and salt. Blend until smooth and creamy.
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