Vegan Sweet Potato ‘Yogurt’ Recipe

Berry Vegan Yogurt

Today I would like to share one of my favorite “serendipity” recipes with you.  The inspiration came from a mention in the FatFree Vegan Recipes forum regarding the use of sweet potatoes in smoothies. When I tried my hand at a similar recipe, it came out very thick and “creamy,” much more like a yogurt than a smoothie.

There is something about the cooked starch of the sweet potato that gives body and texture to the product.  And the natural caramelization process during baking yields a sweet, slightly molasses-like flavor.

My recipe is made with three simple ingredients, is naturally low-fat,  is super-easy to make, and tastes delicious.

Feel free to improvise with ingredients you have on hand.  A friend of mine tried it with Coconut Milk beverage and said it was “yum!” The one thing to be sure to include is the sweet potato.

Vegan Sweet Potato “Yogurt”

Serves 2-3

Ingredients:

  • 1 cup baked, cooled, peeled sweet potato
  • 3/4 to 1 cup non-dairy milk, depending on desired thickness (I prefer unsweetened Almond milk)
  • 1 cup fresh or frozen fruit (such as raspberries, blueberries, banana, mango, etc.)

Method:

Bake sweet potato at 400 degrees for 45-60 minutes until fork-tender. Allow to cool.  Peel skin of sweet potato with your fingers.

Place sweet potato, non-dairy milk and fruit in a high-speed blender and whirl until smooth.

Serve immediately. Can be stored in tightly-covered container in refrigerator for 1-2 days.  This is delicious eaten as-is, or served over granola cereal. This would also make a fabulous food for babies and young children.

Your turn: if you try this recipe, or a variation, I’d love to hear how it turns out. Be sure to leave me a comment or share your recipe below!

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5 Responses to Vegan Sweet Potato ‘Yogurt’ Recipe

  1. Pingback:Nature Life Milk

  2. Pingback:How to make Sunflower Yogurt | Cybele Pascal Allergen-Free Cuisine

  3. It’s sad to see it doesn’t have any comments…
    I love the idea and am going to try it as soon as I can with oat milk and probably raspberries. Or strawberries. Anyhow, wonderful idea! Thank you for sharing!

  4. Avatar Elizabeth
    Elizabeth says:

    Do you think you could use the sunflower yogurt recipe omitting the tapioca starch and use the sweet potato to replace it?

  5. Avatar Christianna
    Christianna says:

    Elizabeth, while I have not made the sunflower yogurt recipe, I would think the two recipes could be combined in some way. I would start by decreasing the amount of sunflower milk to about 1 cup, and then experiment from there. Good luck!