Dessert

Sweet Potato Pudding with Nutmeg (Gluten-Free, Dairy-Free)

Original name: Sweet Potato Pudding with Nutmeg

Prep

15 mins

Cook

45 mins

Servings

Greek InspiredEasyDessertBrunchVegetarianGluten FreeDairy Free

About this dish

This Sweet Potato Pudding with Nutmeg is a nostalgic Greek-inspired dessert that feels like a warm hug on a golden autumn evening. The natural sweetness of roasted sweet potatoes is enhanced with a touch of maple syrup and a generous dusting of fragrant nutmeg, creating a silky, comforting texture.

It's a simple, wholesome treat that pairs beautifully with a dollop of coconut yogurt or a scoop of vanilla ice cream.

Ingredients

UK and US measurements are both included for every recipe.

sweet potatoes (about 2 medium)

vegetable

500 g

Imperial: 1 lb

full-fat coconut milk

dairy

240 ml

Imperial: 1 cup

pure maple syrup

liquid

60 ml

Imperial: 1/4 cup

ground nutmeg, plus extra for garnish

spice

2 g

Imperial: 1 teaspoon

pure vanilla extract

liquid

5 ml

Imperial: 1 teaspoon

sea salt

seasoning

1 g

Imperial: 1/4 teaspoon

coconut oil or olive oil, for roasting

fat

15 ml

Imperial: 1 tablespoon

Method

Roast the sweet potatoes

50 minutes

Preheat the oven to 200°C (400°F). Scrub the sweet potatoes and prick them with a fork. Rub them with a little oil and place on a baking sheet. Roast for 45-60 minutes, or until very tender and caramelized. Let cool slightly.

Scoop the flesh

5 minutes

When the sweet potatoes are cool enough to handle, cut them in half and scoop the flesh into a blender or food processor. Discard the skins.

Blend with remaining ingredients

5 minutes

Add the coconut milk, maple syrup, nutmeg, vanilla, and salt to the blender. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness or spice to your preference.

Chill or serve warm

0 minutes

Transfer the pudding to a serving bowl or individual dishes. For a warm dessert, serve immediately. For a chilled pudding, cover and refrigerate for at least 2 hours, or until set.

Garnish and serve

5 minutes

Just before serving, dust with a little extra nutmeg. Optionally, drizzle with a bit of maple syrup or top with coconut yogurt for extra creaminess.

Equipment

Oven
Baking sheet
Blender or food processor
Measuring cups and spoons
Serving bowls

Nutrition facts

360 kcal

Calories

3 g

Protein

45 g

Carbohydrates

14 g

Fat

6 g

Fiber

180 mg

Sodium

Tips

For a richer flavor, roast the sweet potatoes until they are deeply caramelized and almost oozing syrup—this intensifies their natural sweetness.
If you prefer a thinner pudding, add a splash more coconut milk or water until you reach the desired consistency.
This pudding can be made ahead and stored in the refrigerator for up to 4 days. Stir well before serving.
If you're not dairy-free, you can substitute the coconut milk with whole milk or cream for an even more indulgent texture.

Serving suggestions

Serve in small bowls, topped with a dusting of nutmeg, a swirl of coconut yogurt (or Greek yogurt if you tolerate dairy), and a few toasted pecans or walnuts for crunch. It's also lovely with a scoop of vanilla ice cream for a special occasion.

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Recipe by

Eleni Demetriou

Specialises in Greek cuisine

Eleni Demetriou runs a food blog called 'Olive My Love'. She photographs every meal for 20 minutes before eating.

Describe yourself in three words: Romantic, slow, loves golden hour.