Vegan Sweet Potato-Rice Pudding

Vegan Sweet Potato-Rice Pudding

Vegan Sweet Potato-Rice Pudding
Whether you serve it for breakfast or as a snack, you’ll love the flavor of spiced creamy brown rice and sweet potato in this vegan pudding.

Preheat an oven to 450 degrees F (230 degrees C).

Prick sweet potatoes several times with a fork and place onto a baking sheet.

Bake in the preheated oven until potatoes are easily pierced with a fork 50 minutes to 1 hour.

At the same time bring water and brown rice to a boil in a saucepan.

Reduce heat to medium-low cover and simmer until rice is tender and liquid has been absorbed 45 to 50 minutes.

Remove sweet potatoes from the oven and remove skin when cool enough to handle.

Place sweet potato flesh and cooked rice in a food processor.

Add soy milk maple syrup cinnamon nutmeg and vanilla; process until smooth.

Serve hot warm or chilled.