This pudding is made from three ingredients — sweet potato, ripe banana, and almond milk — blended into a smooth, spoonable dessert with no added sugar, no thickeners, and no dairy. It comes in at 158 calories per serving and takes about 20 minutes of active time, with an hour in the fridge to set. If you have overripe bananas sitting on the counter, this is the most practical thing you can do with them today.
Why this recipe works
Two things make this work. First, steaming the sweet potato instead of boiling it keeps the starch concentrated — boiling leaches that starch into the water, and you end up with a thin, watery result instead of a creamy one. Second, blending while the sweet potato is still warm matters more than it might seem: warm starch emulsifies with liquid far more smoothly than cold, which is what gives the finished pudding its custard-like body rather than a grainy or separated texture. Get those two steps right and the blender does the rest.
Substitutions that actually work
- Almond milk: Oat milk is the best swap — it adds a slightly thicker body. Soy milk works well too. Avoid full-fat canned coconut milk unless you want a much richer, heavier result that changes the character of the pudding significantly.
- Banana: The banana is doing real work here — it’s the primary sweetener and contributes to the smooth texture. There’s no clean substitute that replicates both functions. Don’t reduce the amount.
- Sweet potato: Regular orange-fleshed sweet potato is what gives the pudding its body and color. Japanese purple sweet potato will work structurally but produces a very different flavor and a grey-purple color. White sweet potato works but the pudding will be paler and slightly less sweet.
Make-ahead notes
This pudding keeps well in the fridge for up to 3 days in covered glasses or ramekins — the texture actually improves slightly after the first hour as it firms up further. Give it a quick stir before serving if any liquid has separated on top. For freezing, pour into a freezer-safe container and freeze for up to 6 weeks; thaw overnight in the fridge and stir or briefly re-blend to restore the smooth texture. Skip the garnish — not worth the extra dish.
What can go wrong
- Pudding stays thin after chilling: The sweet potato was likely undercooked. If a fork meets any resistance during steaming, keep going — even 2-3 extra minutes makes a difference. Undercooked sweet potato won’t break down fully in the blender and won’t thicken the pudding properly.
- Grainy or slightly lumpy texture: A standard blender may need 2 full minutes of blending plus multiple scrape-downs to get fully smooth. If you’re still getting texture, try blending in two shorter bursts with a 30-second rest between — the motor staying cooler can help with consistency.
- Pudding tastes flat or starchy: The bananas weren’t ripe enough. Bananas with mostly yellow skin and no brown spots haven’t developed their full sugar content yet. If this happens after blending, blend in a pitted Medjool date or a teaspoon of maple syrup to compensate — no need to start over.
- Pudding is too thick to pour into glasses: Add almond milk one tablespoon at a time and blend briefly. The pudding thickens as it cools, so it’s fine if it looks slightly looser than you expect straight from the blender.
Vegan Banana Pudding (3 Ingredients, No Cook)
Ingredients
- 2 cups sweet potato peeled and cubed
- 2 medium bananas ripe
- 1 cup almond milk unsweetened
Instructions
- Peel the sweet potato and cut into 1-inch (2.5cm) cubes. Place in a steamer basket over boiling water and steam for 12-15 minutes, until a fork slides through easily with no resistance.
- Let the steamed sweet potato cool for about 5 minutes — it should still be warm but comfortable to handle. Blending while slightly warm gives the smoothest texture.
- Add the warm sweet potato, bananas, and almond milk to a blender. Blend on high for 60-90 seconds until completely smooth and no lumps remain. Scrape down the sides halfway through if needed.
- Divide the pudding evenly among 3 serving glasses or ramekins. Refrigerate for at least 1 hour until set and chilled through, or serve immediately for a warm pudding.
Nutrition
Your questions, answered
Can I taste the sweet potato in the finished pudding?
Not strongly — the banana flavor dominates. The sweet potato contributes a mild earthy sweetness in the background, but most people won’t identify it without being told. The color is the bigger giveaway: the pudding comes out a warm golden-orange rather than the pale yellow you’d expect from a banana-only base.
Does it actually set like pudding, or does it stay liquid?
It sets into a proper spoonable pudding after at least one hour in the fridge. Straight from the blender it’s closer to a thick smoothie consistency, so don’t skip the chill time — that step is what transforms it.
Can I use frozen bananas instead of fresh?
Yes, but thaw them completely first and drain off any liquid that collects. Frozen bananas tend to release water as they thaw, and adding that extra liquid can make the pudding thinner than intended.
Is there a way to make this without a steamer basket?
Yes — place the sweet potato cubes in a microwave-safe bowl with 2 tablespoons of water, cover tightly with a plate or plastic wrap, and microwave on high for 5-6 minutes until completely tender. This keeps the starch concentrated the same way steaming does, unlike boiling.
What to cook next
- Classic European Vanilla Rice Pudding
- Ultimate Banana Bread
- Tropical Sunrise Smoothie Bowl
- Warm and Comforting Classic Apple Crumble
