Sweet Potato Rice Pudding

Yams, especially candied yams, are a staple on many African American tables, although most ‘yams’ found in US supermarkets are actually a variety of sweet potato. This recipe takes the flavor of traditional candied yams and marries it with traditional rice pudding made with almond milk for a vegan treat!

Sweet Potato Rice Pudding

Course

Dessert
Prep time

5 Mins
cook time

35 Mins
servings

6
Author

@realistfoodblog

Ingredients

1 small-medium ‘yam’ sweet potato or 2 large sweet potatoes
5 cups sweetened vanilla almond milk, plus more as needed
¼ cup dark brown sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp salt
1 tsp vanilla extract
1 cup Lotus Foods Regenerative Organic White Basmati Rice
⅓ cup candied pecans for serving (optional)

product used in the recipe

Regenerative Organic White Basmati Rice

1

Preheat oven to 450°F. Cut sweet potato into quarters and wrap each piece in foil. Place pieces on baking sheet and bake for 30-35 mins until fully cooked.
2

Meanwhile, heat almond milk in a medium-sized pot (preferably non-stick) over medium-high heat to warm. Add brown sugar, cinnamon, nutmeg, allspice, salt and vanilla extract. Stir until all spices are fully incorporated and sugar is beginning to dissolve.
3

Add rice to almond milk mixture and stir once to prevent sticking before bringing to a boil. Once boiling, turn down heat and bring to a vigorous simmer. Keep pot uncovered and continue to stir every so often, to prevent rice from sticking to the bottom and to release the gluten in the rice, making for a creamier pudding texture. Cook for approximately 15-20 more mins, or until rice is tender. Once rice has finished cooking, turn burner off. The pot should have approximately 1-2 cups of almond milk left in it.
4

Sweet potatoes should finish cooking while rice is simmering. Remove from oven, unwrap and use a fork to mash the flesh before scooping into a medium-sized bowl.
5

Add mashed sweet potato to the rice and milk mixture 1 cup at a time. Stir until fully and evenly combined. If the texture is still too thick, add more vanilla almond milk, ½ a cup at a time. Repeat until desired consistency is reached.
6

Refrigerate pudding in a large tupperware container for 2-3 hours, or until cool. Serve in bowls with candied pecans as optional topping.