Sweet Potato Fluff
Have you tried this sweet potato fluff? Vanilla pudding, cream cheese, canned sweet potatoes, and mini marshmallows. These all come together to create this fluffy and delicious sweet potato fluff recipe.
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This is a dessert that you can serve as a dessert salad or dip graham crackers or other cookies in like a dessert dip. Either way this sweet potato dessert is a hit.
Why I Love This Recipe
- No bake
- Easy to Make
- Uses Canned Sweet Potatoes
- Dessert Salad
Try my slow cooker sweet potato casserole for another tasty sweet potato dish.
Ingredients
- Vanilla Instant Pudding – Buy instant pudding for this dessert. You do not want the pudding you cook.
- Cinnamon – This is going to help add some warm spice flavor to the mixture.
- Milk – Whole milk works best in this recipe.
- Cream Cheese – Make sure the cream cheese is softened to room temperature. That way it blends up.
- Whipped Topping – I bought a tub of Cool Whip. This works great as it holds the texture nicely.
- Mini Marshmallows – So for this, I used mini marshmallows. It adds a nice fluffy texture to the creamy base.
- Walnuts or Pecans – Like crunch? Add in some pecans or walnuts for crunch.
You can find the full list of ingredients needed in the recipe card below.
Variations / Options / Add-Ins
Pudding: Use cheesecake-flavored pudding instead of vanilla pudding.
Nuts: Leave out the nuts if you would like. It will offer a creamy texture instead of a crunch from the nuts.
Pumpkin Spice: Swap the cinnamon with pumpkin spice seasoning to change up the flavor.
How to Make Sweet Potato Fluff
Making this easy recipe is so simple. Just follow the directions below and you will have a creamy fluffy to serve at your holiday meal in no time at all.
In a large mixing bowl, beat the vanilla instant pudding, pumpkin pie spice, and milk for 3 minutes.
In a separate bowl, beat the cream cheese until fluffy, about 3 minutes. Add the sweet potatoes and beat, scraping down as needed, until combined.
Combine the pudding mixture with the cream cheese mixture until blended. Fold in the whipped topping.
Fold in the marshmallows and nuts.
Serve topped with additional whipped topping and nuts, if desired.
Serving Suggestions
So this can be served as a side dish as a holiday feast, or even as a snack. This is a dessert salad that is sweet. So serve with a meal or as a dessert after.
Pro Tips
- Make sure the cream cheese is softened, otherwise it will not blend up creamy.
- Fold in the whipped cream gently to prevent it from going flat.
- You can use fresh sweet potatoes, just bake until fully softened. Then allow the potatoes to fully cool. I would also add a little sugar to make sure they are sweet for this fluff.
Storage
Store your sweet potato fluff in an airtight container in the fridge for up to three days. Serve and enjoy when you would like.
With the dairy in this recipe, I find it does not thaw well once frozen.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Marshmallows and sweet potatoes go together very well. These two have been found in cookbooks for as far back as it goes.
Absolutely. Go ahead and double the recipe if you would like. Just whip it up and store in the fridge. Top with fresh nuts right before serving to keep a crunch.
Most sweet potatoes get called sweet potatoes and yams. The two seem to be labeled the same. But overall you will find that the two are not the same.
More Fall Recipes
If you like this sweet potato dessert salad, give these recipes a try:
- Donut Acorn Holes
- Air Fryer Green Bean Casserole
- Instant Pot Stuffing
Want to make this delicious recipe? Print the recipe card below. Not ready to cook this recipe yet? Pin this recipe so you can find it later.
Sweet Potato Fluff
Equipment
- Large bowl
- small bowl
- hand mixer
Ingredients
- 3.4 ounces vanilla instant pudding
- ½ teaspoon ground cinnamon
- ¾ cup milk
- 8 ounces cream cheese room temperature
- 15 ounces sweet potatoes with syrup or yams
- 8 ounces frozen whipped topping thawed
- 2 cups miniature marshmallows
- 1 cup pecans or walnuts, chopped
Instructions
- In a large mixing bowl, beat the vanilla instant pudding, pumpkin pie spice, and milk for 3 minutes.
- In a separate bowl, beat the cream cheese until fluffy, about 3 minutes. Add the sweet potatoes and beat, scraping down as needed, until combined.
- Combine the pudding mixture with the cream cheese mixture until blended. Fold in the whipped topping.
- Fold in the marshmallows and nuts.
- Serve topped with additional whipped topping and nuts, if desired.
Notes
- Make sure the cream cheese is softened, otherwise it will not blend up creamy.
- Fold in the whipped cream gently to prevent it from going flat.
- You can use fresh sweet potatoes, just bake until fully softened. Then allow the potatoes to fully cool. I would also add a little sugar to make sure they are sweet for this fluff.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
This looks so good! I have a question tho – can you use marshmallow fluff instead of the marshmallows?
Marshmallow fluff would change the taste of it and most likely the texture also. The marshmallows are really for texture in this fluff. However, I think you could stir some in if you wanted. But, I have also made this without the marshmallows and it turned out just fine also.