• 1 small-medium ‘yam’ sweet potato or 2 large sweet potatoes
  • 5 cups sweetened vanilla almond milk 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 Organic White Basmati Rice
  •  cup candied pecans for serving optional

products used in the recipe

  • 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 vanilla 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 the 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.

  • 7

    Serve in bowls with candied pecans as optional topping.

products used in the recipe