Sweet Potato Rice Pudding

A delicious twist on rice pudding, this sweet potato rice pudding is packed full of healthy ingredients and plenty of flavor!

This is one of those unique recipes that could be eaten for dessert or breakfast! Most rice puddings aren’t the healthiest (loaded with cream and sugar) but my version is gluten-free and vegan and could definitely pass for a healthy breakfast. 

If you’ve never had rice pudding before, you’re missing out! It’s similar to oatmeal but instead of cooking oats, you’re cooking rice. I added mashed sweet potato to my recipe for a fun fall twist but you can skip that if you just want a classic recipe. 

Here’s What You Need

• brown rice – I use short grain brown rice. You could use long-grain brown or white rice but you’ll need to adjust your cooking time.
• non-dairy milk – I use a mix of coconut and almond milk. Make sure whatever milk you use is unsweetened unless you like things really sweet.
• honey – to naturally sweeten the dish. You can use maple syrup or agave if you’re vegan. 
• vanilla extract – enhances all of the flavors. 
• ground cinnamon – the perfect spice pairing for this recipe. 
• sweet potato – the “secret” ingredient for this recipe that takes it to the next level! Add extra fiber, flavor and color with mashed sweet potato.

How to Make Sweet Potato Rice Pudding

STEP 1: Wash your sweet potato well, poke a few times with a fork, wrap in tinfoil and roast at 400ºF for 40-50 minutes. Remove from the oven and let cool before cutting and scooping out 1 cup of the flesh and mashing with the back of a fork. You can also microwave the potato on high for 4-5 minutes.

STEP 2: Add rice and non-dairy milk to a large saucepan. Bring to a boil and then lower heat to a simmer. Let simmer for 40-50 minutes, stirring occasionally. We’re cooking the rice low and slow to give it a pudding consistency.

STEP 3: Once all of the liquid has been absorbed and a pudding consistency has been reached, add in the honey, vanilla, mashed sweet potato and cinnamon. Add a splash of milk if the pudding is too thick for your liking.

How to Serve Rice Pudding

You can enjoy this recipe as is or add these toppings: 

• Splash of milk 
• More cinnamon
• Nut butter or nuts
• Dried fruit
• Coconut flakes

How to Store and Reheat Leftovers

Let leftover rice pudding cool slightly before transferring to an airtight container. Store in the refrigerator for 3-5 days. I recommend reheating in a saucepan with an extra splash of milk but if you’re in a rush, you can reheat in the microwave.

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Like this post? Here are others you might enjoy:

• Sweet Potato Smoothie Bowl
• Sweet Potato Egg Boats
• Blueberry Coconut Baked Oatmeal
• Banana Oatmeal Pancakes