This gluten-free, naturally sweetened sweet potato pudding is pure indulgence. Minimal ingredients, maximum dessert vibes. Pinky promise! And oh hey—it’s sweet. Like, really sweet. Double promise. 🙂

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In This Post:

Main Pudding Players
How to Make This Sweet Potato Pudding
🍽 Recipe
More Yummy Creamy Desserts

This is a free-from dessert like no other. Yes, that's right. It’s free from gluten, sugar, refined oils, flour, starch—you name it. Now, if this doesn’t qualify as healthy, I don’t know what dessert does.

Ok, but one thing it’s definitely NOT free from is: Flavor! Because this sweet potato pudding? Yep, it definitely is sweet. But also ultra-creamy! And downright irresistible.

What I'm suggesting is: Please enjoy this pudding any time of the day. Breakfast, lunch, as mid-day snack, after dinner, or midnight-munchies attack! The choice is yours, and rest assured that whatever you choose—you're going to indulge in a wholesome treat.

Main Pudding Players

Sweet Potatoes, Of Course!

We’re using two large sweet potatoes, roasted in the oven until they turn golden and caramelly-sweet.

Cherries (Or Other Fruit)

Who knew that pairing sweet potatoes with cherries could create such a creamy, naturally sweet, and flavorful pudding? It's just incredible that we don't need any sweetener to make this pudding taste like pure indulgence. The natural sweetness from the cherries and sweet potatoes does all the work.

I tried other fruits too, they work! So, if you don't have any cherries, try any really sweet stone fruit think plums, apricots, or peaches.

Apples can also be used, but you need to peel them first and steam them lightly beforehand.

Oats

We’re adding oats for extra creaminess, richness, and nourishment. They help thicken the pudding and give it a more satisfying texture. If you are gluten-intolerant just make sure that the oats are labeled as gluten-free.

Nut Butter

To take this pudding from “yum” to straight-up dessert mode, we're enriching it with nut butter. My faves are cashew or almond butter—super creamy, super mild, and they let the sweet potato shine. Hazelnut butter is also an option, but it will shake up the flavor a bit.

How to Make This Sweet Potato Pudding

Easy, easy. Bake those whole sweet potatoes until they’re caramelized and soft. While they’re getting all cozy in the oven, wash and pit your fruit. Last step: Toss everything into a food processor and blitz it up until smooth. That’s it.

Now just sit back and scoop, savor, repeat.

🍽 Recipe

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Dreamy Cherry & SWEET POTATO Pudding (Naturally Sweet)

Pairing cherries (or other stone fruits) with sweet potatoes creates a creamy, light, and luscious dessert—with zero added sugar! The perfect healthy treat.

Course: Dessert

Keyword: gluten-free, vegan

Servings:

Equipment

food processor I'm using one by the brand Magimix

Ingredients

Metric - US Customary

Pudding

▢ 2 large sweet potatoes approx. 500 g
▢ 750 g cherries* (approx. 650 g after pitting them)
▢ 3 tablespoons cashew butter or almond butter
▢ 1 teaspoon ground vanilla bean or cinnamon
▢ 4 tablespoons rolled oats

Topping (optional)

▢ 2 tablespoons cacao nibs
▢ 3 tablespoons dried cranberries
▢ Handful of cherries

Instructions

Preheat the oven to 250°C (482°F). Bake the whole sweet potatoes for 30-45 minutes. They’re done when their natural sugars start oozing out, charring slightly, and giving off a caramelized aroma. Let them cool completely.
Pit the cherries.
Slice open the sweet potatoes, scoop out the flesh, and discard the skin. (The skin will be charred black, which is totally normal—it’s just the caramelized sugars!)
In a food processor, blend the pitted cherries, the potatoes, cashew or almond butter, and the ground vanilla bean or cinnamon until you get a cream.
Transfer the mixture to a bowl and stir in the oats.
Cover and let it rest in the fridge for 2-3 hours or overnight.
Before serving, give the pudding a good stir, then divide it into bowls or jars. If you like, you can top with cacao nibs, dried cranberries, and fresh cherries.
Store in the fridge for up to a week. (Note: Some liquid may separate over time—just stir before eating!)