Sweet Potato Brown Rice Pudding

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Sweet Potato Brown Rice Pudding is a delightful dessert that combines the wholesome goodness of sweet potatoes and the nutty richness of brown rice with a touch of sweetness.

This creamy, comforting dessert is perfect for satisfying your sweet tooth while still enjoying a nutritious treat. It’s a wonderful way to use up leftover rice and sweet potatoes, creating a dessert that’s both delicious and sustainable.

Ingredients

  • 1 cup cooked brown rice
  • 1 cup mashed sweet potatoes
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins or dried cranberries
  • Whipped cream or yogurt for garnish

Instructions

Prepare the Sweet Potatoes

Preheat your oven to 375°F (190°C).

Wash and scrub the sweet potatoes, then pierce them with a fork.

Place them on a baking sheet and bake for 45-60 minutes, or until they are soft and easily mashed.

Allow the sweet potatoes to cool, then scoop out the flesh and mash it until smooth. Measure out 1 cup of mashed sweet potatoes.

Mix the Ingredients

In a large saucepan, combine the cooked brown rice and milk. Cook over medium heat, stirring frequently, until the mixture begins to simmer.

Add Sweet Potatoes and Sugar

Stir in the mashed sweet potatoes, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and salt. Continue to cook and stir until the mixture thickens, which should take about 15-20 minutes.

Temper the Eggs

In a separate bowl, whisk the eggs. To avoid scrambling the eggs, temper them by slowly adding a ladleful of the hot rice and sweet potato mixture to the beaten eggs while whisking constantly. This gradually raises the temperature of the eggs without cooking them.

Combine the Mixtures

Once the eggs are tempered, slowly pour them back into the saucepan with the rice and sweet potato mixture, stirring constantly. This will thicken the pudding and give it a creamy texture.

NameSweet Potato Brown Rice Pudding
CuisineDessert
Prep Time15 minutes
Cooking Time30 minutes
Total Time45 minutes
Servings6 servings
Yield6 cups

Estimated Nutrition Per Serving

  • Calories: 280 calories
  • Total Fat: 3.5 grams
  • Saturated Fat: 1.5 grams
  • Cholesterol: 65 milligrams
  • Sodium: 150 milligrams
  • Total Carbohydrates: 57 grams
  • Dietary Fiber: 3 grams
  • Sugars: 34 grams
  • Protein: 6 grams

I almost forgot how delicious my Apple Cinnamon Brown Rice Pudding was. I have someone to thank for “stumbling” the recipe, as the increased traffic to that particular post reminded me of how much I enjoyed the creamy, thick, slightly sweet, and hearty rice pudding.

Sweet Potato Brown Rice Pudding

Instead of making the apple cinnamon flavor again, I decided to feature another seasonal ingredient: sweet potatoes.

Sweet Potato Brown Rice Pudding

If I could choose one and only one food to live off of for the remainder of my life, it would probably be roasted sweet potato puree. Velvety smooth, perfectly sweet and flavorful in its unadulterated state, and inarguably one of the world’s healthiest foods, homemade sweet potato puree is a staple in our refrigerator.

Sweet Potato Brown Rice Pudding

I’ve adopted the habit of buying a three pound sack of organic sweet potatoes from Trader Joe’s (excellent prices for organic produce!) every weekend, roasting them (pierce a few times with a fork, place on parchment paper-lined baking sheet, bake at 400 degrees F for about 1 hour, or until super soft), and then pureeing the flesh in a food processor. Once cool, I transfer the puree to an air-tight container and refrigerate for use throughout the week. I add sweet potato puree to stovetop oatmeal, Greek yogurt, sandwiches, and smoothies.

Sweet Potato Brown Rice Pudding

Sweet potato puree is also wonderful in desserts, given its inherent sweetness and luscious texture. My inspiration for this recipe was sweet potato pie – reinterpreted into a healthy brown rice pudding. The spices typically found in a sweet potato pie made their way into the pudding, but only a fraction of the sugar was used. I relied instead on the naturally sweet flavor of the sweet potatoes and brown sweet rice: an exciting new find at the grocery store.

Sweet Potato Brown Rice Pudding

This rice pudding is not only great as a healthy dessert, but also as a hearty breakfast. If you adore stovetop oatmeal as much as I do, then you will love this warm brown rice pudding as an occasional stand-in. Simply toss it in the microwave and heat with an extra splash or two of milk for a cozy start to a blustery day.

Sweet Potato Brown Rice Pudding

Sweet Potato Brown Rice Pudding

Sweet Potato Brown Rice Pudding

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