Instant Butterscotch Pudding


Make this yummy, rich, satisfying treat in just a few minutes. Smooth, creamy sweet potato with coconut butter tastes just like butterscotch pudding. AND it’s a healthy vegetable! Sweet potatoes are high in beta-carotene and Vitamin A, a powerful antioxidant. They’re loaded with Vitamin B6, which is crucial in preventing hardening of the arteries. Sweet potatoes are also high in fiber, which gives them a “slow burning” quality. Just blend the ingredients slightly warm, and they’ll soften into a lovely pudding quality. It tastes wonderful eaten right away warm, or you can chill it to thicken even more. This is delicious with Instant Coconut Whipped Cream. Serves 2.


    • 1 medium sweet potato, cubed and steamed 5 minutes until soft, warm
    • 1/4 cup Just Like Sugar Table Top natural chicory root sweetener (not Baking), raw honey, or your favorite sweetener.
    • 1/4 cup coconut butter, warm. (Place the jar in a container of hot water)
    • 2 tablespoons coconut oil, softened and warm, same as above.
    • 1 teaspoon vanilla
    • 1/4 teaspoon maple flavor
    • Pinch cinnamon
    • Pinch of orange or lemon zest (micro-grater is best)
    • Pinch unprocessed salt
    • 1-2 tablespoons raw Yacon syrup (optional)


  1. Place the coconut butter and coconut oil jars in a pan or sink of hot water to soften them. They will melt at 78 degrees.
  2. Peel, cube and gently steam the sweet potato. Drain well.
  3. Place all ingredients in any blender. Blend until smooth and creamy.
  4. Pour into dessert cups and enjoy immediately. Or chill to thicken.
  5. Optional garnish: Instant Coconut Whipped Creme and/or a sprinkle of cinnamon