This vegan purple sweet potato recipe turns those tubers into a creamy pudding, perfect for topping with blueberry and coconut layers for a vibrant parfait!
Sometimes I create a recipe to highlight a specific flavor, a specific ingredient.
Sometimes I create a recipe to revamp a favorite not-so-healthy something.
Sometimes I create a recipe because my imagination just conjures it from who knows where and it sounds too good not to make into real life.
But sometimes I create a recipe because I just really love purple.
This time it’s a little of the both of the last two. But mostly the purple one.
My thought process went something like this…
I have a purple sweet potato, I should make a purple smoothie bowl.
What else is purple?…blueberry nicecream!
Maybe an ombre parfait like this pretty one from Instagram (even though mine kinda turned into more of a color block situation).
Toppings? Toppings? Oooh flowers are pretty and I just planted some purple ones!
Yep, that’s pretty much how it came to be. Well I left out the in-between parts where I was singing embarrassingly loud. Empty house means kitchen time + jams obvs.
This purple sweet potato recipe starts with a sweet potato pudding. Maple syrup to sweeten and with a touch of vanilla bean powder, this pudding has a very unique you-have-to-try-it kinda flavor.
Next is the lighter, colder blueberry nice cream flavor. One of my favorite nicecream flavors of all time, but even better next to that sweet potato pudding.
And finally the lightest, fluffiest coconut layer. Oh, and then decorations of course!
And if you don’t have a purple sweet potato you could use a white one or even an orange one, your tastebuds won’t care about the clashing colors. The purple ones are really delicious though if you can find them!
If you try this purple sweet potato recipe I gotta see it! Share it on Instagram with #feastingonfruit so I won’t miss it!A #vegan recipe featuring the beauty of purple sweet potatoes layered into a vibrant parfait! ?Click To Tweet Print
Purple Sweet Potato Pudding
- 1 medium purple sweet potato
- 1 ripe banana
- 1/2 tsp vanilla extract
- 3/4 cup non-dairy milk
- 1–2 tbsps maple syrup (to taste)
- 3–4 frozen bananas
- 1/3 cup frozen blueberries
- Coconut Whipped Cream or So Delicious Cocowhip
- Freeze dried blueberries
- Pretty purple flowers
- Purple Sweet Potato Pudding: Bake and peel the sweet potato. Let it cool
- Blend all the ingredients.
- Divide between two jars
- Blueberry Nicecream: Blend all the ingredients in a blender or food processor until smooth.
- Scoop into your jars on top of the pudding.
- Decorate: Top each jar with a dollop of coconut whipped cream and garnish with blueberries and flowers.
- Enjoy immediately!
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