A healthy 7-ingredient Chocolate Sweet Potato Pudding recipe made from—you guessed it—sweet potatoes! It’s guilt-free, full of chocolate with a hint of cinnamon. Yum!
Can you believe Christmas is so soon?! I feel like we were just here, yet here we are again. I, like many people, love this time of year, despite the stress and craziness of shopping and traveling. It’s a chance to see friends and family you don’t get to see very often, a chance to eat a bajillion cookies a day, a chance to wear leggings with chunky sweaters (please tell me I’m not the only one still doing this), a chance to re-watch all of your favorite Christmas movies, and a chance to buy yourself Christmas gifts as well. No worries, we ALL do it.
Yup, I’m ready. Minus the fact that one of Miguel’s gifts that I ordered still hasn’t arrived. HAAAA hilarious, totally fine, no big deal.
I know we’re not really looking for healthy recipes right about now—I know that—but I just had to share this chocolate sweet potato pudding with you because uhhh PUDDING. And ’tis the season for sweet potatoes, right?
Unlike the rest of the world, I’m not majorly obsessed with sweet potatoes, but I discovered that I do love them in pudding form. Guys, this pudding tastes like cinnamon sweet potatoes minus the sweet potatoes plus chocolate. So, chocolate pudding with a hint of cinnamon. It’s magical.
Note: the amount of milk you use in this recipe will depend on the size of your sweet potatoes. The first time I made it I used smaller sweet potatoes, so I only needed 3 tbsp of milk, but the second time I used larger sweet potatoes so, you guessed it, I needed 5-6 tbsp of milk. Start will a smaller amount and add more as needed.
This pudding is creamy and way healthier than traditional pudding. I thought to myself, if I can make pudding out of an avocado, I can probably make it out of sweet potatoes. Turns out, you can! Also because I’m a texture freak, I blended everything in a food processor and then transferred everything to a bowl and used an electric hand mixer to make it extra smooth and creamy. If you own an awesome food processor, you can most likely skip this step, but if not, I recommend doing this for a true pudding texture.
- 2 sweet potatoes, peeled and chopped
- 1 pitted date
- ¼ cup cocoa powder*
- 3 tbsp maple syrup**
- 2 tbsp dairy free plain yogurt
- ½ tsp cinnamon
- 3-5 tbsp almond milk (or other milk of choice)***
- Optional: 1-2 tbsp raw cane sugar, if you'd like it to be sweeter
- Cook sweet potatoes over stovetop; once cooked, drain out excess water and place potatoes into a food processor, along with the date.
- Pulse potatoes and date and, while pulsing, add the cocoa, syrup, cinnamon, and milk through the top of the food processor.
- Continue pulsing until smooth. If the texture still seems a bit off, scoop mixture into a bowl and mix it with an electric hand mixer on high.
- Transfer pudding into a glass and place in the refrigerator for at least 30 minutes.
**Adjust as needed.
***Adjust as needed. Start with 3 tbsp and add an additional 1 tbsp at a time until pudding is correct consistency.