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Vegan Spiced Sweet Potato Pie Pudding

This vegan spiced sweet potato pie pudding is incredibly easy to make. Simply toss just-ripe bananas, half an avocado, sweet potato puree, almond butter, pure maple syrup, cinnamon, nutmeg, vanilla, ground cloves, and a pinch of sea salt into a food processor and give it a whirl. You'll know it's ready when the texture is luxuriously creamy and smooth. I love serving it topped with a dollop of fluffy coconut whipped cream and a sprinkle of pecans!
Prep Time10 mins
Total Time10 mins
Course: Dessert, Pudding
Servings: 4 servings


  • 2 just-ripe bananas, peeled
  • 1/2 a ripe avocado, pitted and peeled
  • 3/4 cup sweet potato puree
  • 1/4 cup natural almond butter
  • 3 to 4 tablespoons pure maple syrup, to taste
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 teaspoon fine sea salt

Optional Toppings

  • Coconut whipped cream
  • Crushed raw pecans


  • Add the bananas, avocado, pumpkin puree, almond butter, maple syrup, cinnamon, nutmeg, vanilla, ground cloves (if using), and sea salt to a food processor. Process for 2 minutes or until smooth and creamy, stopping to scrape down the sides as needed.
  • Divide between four serving glasses and chill for at least 2 hours to thicken. You can also enjoy it as is; however, the texture gets much thicker and richer as it chills.
  • Add desired toppings and serve.