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Sweet dessert, carbohydrate-rich, contains fiber
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Sweet potato dessert (150 g) has 248 calories. That works out to 165 calories per 100 g. It contains 55.2 g of carbs, 2.4 g of protein, 1.8 g of fat and 4.1 g of fiber. Its 1063.5 µg of Vitamin A covers 118% of the Daily Value. Its glycemic index is 61 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 150 g
248
KCAL / 150G
Carbs
55.2g
· 20% DV
Protein
2.4g
· 5% DV
Fat
1.8g
· 2% DV
Fiber
4.1g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 90% · Protein 4% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 248 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.38 g | 2% |
| Trans fat | 0 g | |
| Sodium | 27 mg | 1% |
| Total carbohydrate | 55.2 g | 20% |
| Fiber | 4.1 g | 15% |
| Protein | 2.4 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 248 kcal |
| 1 piece (small) | 60 g | 99 kcal |
| 1 piece (medium) | 90 g | 149 kcal |
| 100 g | 100 g | 165 kcal |
| ½ cup (half) | 110 g | 182 kcal |
| 1 piece (large) | 140 g | 231 kcal |
| 1 serving (large) | 220 g | 363 kcal |
| 1 cup (whole) | 220 g | 363 kcal |
Calculated from 165 calories per 100 g.
Sweet potato dessert can be made by cooking peeled sweet potato pieces with sugar until tender. Recipes vary: some simmer the pieces on the stovetop, while others bake them. Cut the pieces evenly so they cook at the same rate.
Cinnamon, nutmeg, and ginger pair well with sweet potato dessert. Add a little at a time so the spices complement rather than overpower the sweet potato. Citrus zest can also brighten the flavor, especially in a richer baked version.
Yes, sweet potato dessert can be made without added sugar. The sweet potatoes still soften and develop a naturally sweet flavor, though the result will be less syrupy than a sugared version. Baking can help concentrate their sweetness.
No, sweet potato dessert is a broad name for sweets made with sweet potatoes, while sweet potato pie is a specific baked dessert with a mashed sweet potato filling in a crust. A sweet potato dessert may instead be served as cooked pieces, pudding, or cake.
Yes, canned sweet potatoes can work in sweet potato dessert, especially in purées, puddings, and pies. Drain them well first, and reduce added sweetener if the can contains syrup. For a dessert made with intact pieces, fresh sweet potatoes hold their shape better.
Sweet potato dessert pairs well with toasted pecans, whipped cream, or a spoonful of plain yogurt. For a Middle Eastern-inspired version, tahini and sesame seeds work well too. Choose toppings based on whether the dessert is already rich or heavily sweetened.
To keep sweet potato dessert from turning watery, avoid adding too much liquid and cook it uncovered near the end so excess moisture can evaporate. If using canned sweet potatoes, drain them thoroughly before mixing them into the recipe.
Yes, sweet potato dessert can usually be frozen, especially baked or puréed versions. Cool it completely, pack it airtight, and thaw it in the refrigerator. The texture may become softer after thawing, so frozen portions work best reheated or mixed into another dessert.
Yes, refrigerate sweet potato dessert once it has cooled, keeping it covered to prevent it from drying out or absorbing other odors. Eat leftovers within about three days, and discard them if they have been left at room temperature for an extended time.
People with diabetes can include sweet potato dessert in a meal plan, but its carbohydrate content and any added sugar can raise blood glucose. A smaller portion may fit some plans; ask your clinician or dietitian for advice tailored to your treatment.
Vitamins
Vitamin A
1063.5µg · 118% DV
B6
0.27mg · 16% DV
Vitamin C
12.75mg · 14% DV
B5
0.68mg · 14% DV
Minerals
Copper
0.18mg · 20% DV
Manganese
0.42mg · 18% DV
Potassium ⭐
383mg · 11% DV
Phosphorus
63mg · 9% DV
Sodium
27mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 248 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sweet potato dessert is a broad style of sweet dish made by cooking sweet potatoes until tender, then serving them as a dessert. There is no single fixed recipe: the potatoes may be mashed or left in pieces, and the amount of added sweetener varies across home and regional versions.
Its soft texture and naturally sweet, earthy flavour work well served warm or chilled. In places where sweet potatoes are a familiar dessert ingredient, it may be enjoyed after a meal or dressed with spices and nuts; elsewhere, it makes an easy alternative to a conventional pudding. It is mainly carbohydrate, with some fibre. For a lighter finish, keep added sweetness modest and pair it with plain yoghurt or an unsweetened plant-based alternative.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.38g
MONOUNSATURATED
0.18g
POLYUNSATURATED
0.29g
Omega 6:3 ratio 13.5:1
Above the ideal 4:1 (13.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.