Butterscotch Pudding

Butterscotch Pudding

From Chef AJ’s The Secrets To Ultimate Weight Loss


  • 3 cups of roasted sweet potatoes, the orange flesh variety
  • 2 large ripe bananas
  • ½ tablespoon pumpkin pie spice or cinnamon
  • 1 teaspoon vanilla extract


Preheat oven to 400 degrees F.  Poke several holes in the sweet potatoes and roast on a baking tray lined with parchment paper. Roast for 60-90 minutes, until soft. Cool and peel.  Place all ingredients in a high-powered blender and blend until smooth and creamy. Thin with plant milk if necessary.  Chill and serve.

For ‘ice cream’…spoon into ice cube trays.  Freeze. Then blend in a high-powered blender with as little unsweetened non-dairy milk as possible to get it to blend. Serve immediately or refreeze.


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