Sweet Potato Rice Pudding

Sweet potato rice pudding in a clear serving dish with shredded coconut and a cinnamon stick on top.

5 from 1 reviews

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


  • 1/2 cup short-grain brown rice*
  • 4 cups unsweetened non-dairy milk (I like a mix of coconut and almond milk)
  • 2 tbsp honey (or maple syrup if vegan)
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 cup mashed sweet potato (about 1 medium)**


  1. In a large saucepan add rice and non-dairy milk.
  2. Bring to a boil before decreasing heat to a simmer.
  3. Let simmer for 40-50 mins, stirring occasionally.
  4. Once all liquid has been absorbed and reached pudding consistency add honey, vanilla, mashed sweet potato and cinnamon.
  5. Add additional milk if pudding is too thick.
  6. Remove from heat and serve.
  7. Will keep in refrigerator for several days in an airtight container.

* You could also use regular brown or white rice but cooking time may vary.
**If roasting sweet potato preheat oven to 400 degrees F. and roast for 50-60 mins wrapped in tinfoil. Remove from oven and let cool before cutting open and scooping out 1 cup and mashing with the back of a fork. OR microwave on high for 4-5 mins on a paper towel or microwave safe dish. Let cool and cut open to scoop out 1 cup.

Keywords: sweet potato rice pudding, rice pudding, brown rice pudding


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