Butterscotch Pudding
This creamy, four-ingredient Butterscotch Pudding is a nostalgic treat that’s naturally sweetened and packed with wholesome goodness. Made with roasted sweet potatoes and bananas, it’s a quick and easy dessert that’s perfect on its own or as a filling for pies like the Butterscotch Pie!
Servings: 4
Equipment
- High-speed blender
Ingredients
- 2-3 medium orange sweet potatoes about 1 pound or 3 cups roasted
- 2 large very ripe bananas (about 1 cup)
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla bean powder
Instructions
- Preheat oven to 400°F.
- Poke several holes in the sweet potatoes and roast them on a baking tray covered with parchment paper or with a nonstick silicone baking mat. Roast for 60-90 minutes, depending on their size, until soft. Let cool and peel.
- Place all ingredients in a high-speed blender and blend until smooth and creamy.
- Pour into dessert glasses and chill.
Notes
While I normally recommend using white sweet potatoes for dessert recipes, for this one, use the orange variety. Make sure you roast the sweet potatoes, rather than steam or microwave them. Slow roasting caramelizes them and brings out the natural sweetness. You can pour the finished pudding into popsicle molds and freeze for a delicious frozen treat. Batch cook sweet potatoes, peel, and freeze so you will always have them on hand to make this tasty treat.