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Purple Sweet Potato and Yogurt Pudding (Vegan, Non-Dairy)

The easiest Asian dessert you could ever make and yet this little purple tower is so satisfying to all senses and 100 percent wholesome and healthy. It's made of literally two ingredients - purple sweet potatoes and vegan yogurt of choice, I used coconut here.

If you ever go to an authentic Chinese restaurant, or better yet, a restaurant in China, you'll find an elaborate list of appetizers that do not shy in comparison even to the main courses. And especially if you're dining as a group, you'd always order a couple of appetizers to share first, not unlike banchan in Korean food. And this vibrant dish is among the most classic and popular sweet appetizers/desserts that I grew up with!

It's such a simple yet genius combo - the fluffy, creamy, sweet, and earthy mashed purple sweet potatoes meet the silky, rich, sweet, and slightly tart coconut yogurt, creating a heavenly contrast in the colors, flavors, and textures.

You can totally feel free to play with the flavor combo here, in addition to yogurt, you can also add syrup, whipped cream, granola, nuts, fruits... anything your heart desires!

This is probably the easiest recipe I have shared so far and you can easily follow the steps in the video below. Or, if you have any questions or have a specific recipe you'd like to see come find me on Instagram and Tiktok.


INGREDIENTS:

1-2 purple sweet potatoes

4 oz vegan yogurt of choice, I used coconut

A splash of soy milk as needed

Mint for garnish

Sweetener as needed, if your yogurt is not already sweetened


TO MAKE:

- Preheat the oven to 400°F;

- Gently scrub and dry the sweet potatoes, wrap tightly in aluminum foil;

- Bake in the oven for about 1 hour, depending on the size of your sweet potatoes, bigger ones will take longer and vice versa;

- Gently press on the sweet potatoes wearing oven gloves, if it's soft to touch then it's done;

- Peel and scoop out the sweet potato flesh, be careful not to burn your hands! Transfer to a big bowl and mash with a fork till smooth and creamy, if it's too dry, add a small splash of soy milk;

- Pick a mold that you like, fill the mashed purple sweet potatoes in it and press firmly, smooth out the top;

- Lift up the mold to release the sweet potato tower, add on yogurt drizzle, garnish with mint;

- Serve immediately, enjoy!


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