If you're anything like me, you've got a bit of a sweet tooth. My family and I share this trait - we love desserts, especially those with a creamy coconut milk base. Today, I am sharing something truly special: Sweet Potato Soup Pudding, a dish that's comforting, colourful, and irresistibly delicious.
While I love sweet potatoes in savoury forms (sweet potato chips are a favourite), this dessert takes them to a whole new level. It's inspired by Vietnamese puddings, often featuring tapioca for that delightful chewy texture. Sweet, creamy and perfect for cold weather, this pudding is like a warm hug in a bowl.
Why you'll love Sweet Potato Soup Pudding
This dish has everything:
Coconut milk for richness.
Sweet potatoes for natural sweetness and vibrant colours.
Tapioca for that fun, chewy bite.
A sprinkling of toasted sesame seeds for a nutty finish.
Plus, it's customisable - use one type of sweet potato or two for a pop of colour. It's simple to make yet feels indulgent, the perfect dessert for cosy evenings.
Making Sweet Potato Soup Pudding
This dessert might look fancy, but it's surprisingly easy to make. Let's dive in:
1. Prepare the sweet potatoes
Peel and slide the sweet potatoes into 1-inch rounds. Place them in a steamer and steam them for about 20 minutes until soft. If you use two types of sweet potatoes like I do, keep the colours separate.
2. Make the sweet potato dough
Once the sweet potatoes have cooled slightly, mash them and knead with tapioca flour until the dough is no longer sticky. Don't forget to knead the doughs of the two colours separately for a vibrant presentation. Shape the dough as you like, small balls are my go-to, but feel free to get creative.
3. Cook the sweet potato ball
Boil the balls in a pot of boiling water for 5-7 minutes, until they float to the surface. Transfer them to a bowl of cold water to stop the cooking process.
4. Prepare the coconut soup
In another pot, combine coconut milk, water, a pinch of salt and sugar, bring to a boil. Mix a tablespoon of tapioca flour (or use tapioca pearls if you prefer then soak them in warm water 10 minutes in advance) with water and stir it into the coconut milk to thicken the soup. Add the cooked sweet potato balls and panda leaves (if available) and simmer for another 10 minutes.
5. Assemble and serve
Place a mix of sweet potato balls in both colours in a bowl, pour the warm coconut soup over them, and sprinkle with toasted sesame seeds.
This pudding is best served warm and fresh, making it a wonderful dessert for winter weekends or gatherings. The creamy coconut soup pairs beautifully with the chewy sweet potato balls, and the toasted sesame seeds add a satisfying crunch.
You might want to explore the health benefits of sweet potatoes here.
Let me know in the comments - how do you like to use sweet potatoes in your desserts? I'd love to hear your ideas. And don't forget to try my other dessert recipes.
A comforting and indulgent dessert, Sweet Potato Soup Pudding combines soft, chewy sweet potato balls with a rich coconut milk soup. Inspired by Vietnamese puddings, this dish is perfect for chilly days, offering a balance of sweetness, texture, and warmth. Garnished with toasted sesame seeds, it's a delightful treat that's as beautiful as it is delicious.
Ingredients
2medium sweet potatoes (around 600gr, yellow or a mix of colours)
150gr tapioca flour
400ml coconut milk
120gr sugar (adjust to taste)
500ml water
1tablespoon tapioca pearls or tapioca flour (for thickening the soup)
2 pandan leaves (optional)
1tablespoon sesame seeds (for garnish)
Instructions
1
Prepare the Sweet Potatoes
Peel and slice sweet potatoes into 1-inch rounds
Steam for 20 minutes or until soft. Separate colours if using two types of sweet potatoes.
2
Make the Dough
Mash the sweet potatoes and knead each colour separately with tapioca flour and a pinch of salt until smooth and non-sticky.
Shape into small balls or your preferred shape.
3
Cook the Sweet Potato Balls
Boil a pot of water and cook the sweet potato balls for 5-7 minutes until they float.
Transfer the cooked balls to a bowl of cold water to stop cooking.
4
Prepare the Coconut Soup
In another pot, combine coconut milk, 500ml water, sugar and a pinch of salt. Bring to a boil.
Mix 1 tablespoon of tapioca flour with 2 tablespoons water, then add to the pot to thicken.
Add pandan leaves, the cooked sweet potato balls and simmer for 10 minutes.
5
Assemble and Serve
Divide sweet potato balls into bowls, pour the warm coconut soup over them, and garnish with toasted sesame seeds.
Serve hot and enjoy!
Nutrition Facts
Servings 6
Amount Per Serving
Calories333.34kcal
% Daily Value *
Total Fat14.34g23%
Saturated Fat12.15g61%
Sodium35.85mg2%
Potassium294.61mg9%
Total Carbohydrate52.84g18%
Dietary Fiber1.52g7%
Sugars21.77g
Protein2.24g5%
Vitamin A 307.85 IU
Vitamin C 1.76 mg
Calcium 43.45 mg
Iron 2.96 mg
Vitamin E 0.11 IU
Vitamin K 0.78 mcg
Thiamin 0.05 mg
Riboflavin 0.03 mg
Niacin 0.71 mg
Vitamin B6 0.12 mg
Folate 15.49 mcg
Phosphorus 91.16 mg
Magnesium 46.46 mg
Zinc 0.62 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Thao Bui
Food Blogger, Stylist and Photographer
Hi there, it’s lovely to meet you! I am a home cook, food lover and the founder of Summer and Spice. Originally from Hanoi, Vietnam—a city abundant in rich, diverse flavours—I now live in the UK with my husband and three kids.
