Healthy Maven
A delicious twist on rice pudding, this sweet potato rice pudding is packed full of healthy ingredients and plenty of flavor!
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.
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.
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.
Serve with a splash of milk, more cinnamon, nut butter or nuts, dried fruit or coconut flakes and enjoy!
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