Sweet Potato-Chocolate Pudding

sweet potato chocolate puddingThis pudding reminds me of a mix between a chocolate pudding and the filling of a sweet potato pie. If that sounds strange to you, let me assure you that it’s surprisingly delicious in some inexplicable way. I first got the idea to do a sweet potato pudding at a seminar I went to at the NAVS Vegetarian Summerfest. I can’t remember how that version was prepared, or whether or not chocolate was added. But over the weekend, I had two large sweet potatoes/yams sitting on my counter and was antsy to get creative. This delicious sweet potato-chocolate fusion pudding was the result.

Since it’s made with really healthy ingredients — whole, plant-based foods with no added oils — this pudding makes not only a guilt-free dessert, but can also be eaten as a healthy snack or even as part of your breakfast. Since I still have to take a number of pills and supplements as part of my ongoing Lyme-related treatment, I do need to eat something in addition to my morning green smoothie that is a bit more substantial to coat my stomach. On the other hand, I try to keep my breakfasts very clean and plant-based, and try to avoid processed or heavy breakfasts that are going to make me feel sluggish in the morning. A sweet potato-based pudding like this one makes a perfect compromise between getting enough substance while still eating very clean.

Not to mention you’re filling your body with amazing vitamins, antioxidants and nutrients while getting your chocolate fix! This pudding will keep you full and fueled while keeping you from craving more processed and unhealthy sweets.

A few notes on this recipe:

  • This is one of those recipes that would be best in a high powered blender such as Vitamix. However, if using a standard blender or even food processor, I think this could work if the chia seeds were replaced with ground chia powder. I have not used this product but have been seeing it recently in stores and imagine it would have the same “thickening” properties as whole chia seeds. So, if anyone wants to experiment with that option, please leave a comment and let me know how it works out!
  • I used stevia in this recipe to keep the sugar content down, but since there is no baking science involved here, I imagine one could play around with different sweeteners. Though more liquid-y sweeteners might make this less “pudding” textured.
  • This recipe refrigerates very well — in fact, the flavors get better after about a day.
  • To cook my sweet potatoes, I used two large yams/sweet potatoes (I can never remember the difference) and placed them on a foil-line baking sheet. I baked for about 45-50 minutes in a 400 degree oven, turning once and piercing with a fork after about 30 minutes. Once they cooled a bit, I removed the skins and mashed in a large glass bowl. This yielded almost exactly 3 cups of cooked sweet potato once mashed (plus a tiny bit extra for Woodley). I would definitely recommend fresh sweet potato over canned for this recipe.
  • Shaved chocolate pieces on top (as seen in the photo) are entirely optional but very delicious.
  • I designate the brand of stevia used in this recipe because, with stevia in particular, I find that different brands yield drastically different levels of sweetness. Plus, I find NuNaturals to be not as bitter as other liquid stevias. Again, I am sure a variety of sweeteners would work well here, but I would use caution in terms of how much you add just to be safe.

Sweet Potato-Chocolate Pudding:

Serves: about 4

Ingredients:

3 cups cooked mashed sweet potato (skins removed)

1/4 cup unsweetened cocoa powder

1/2 cup unsweetened almond milk

2 tablespoons chia seeds

1 teaspoon pure vanilla extract

1/4 teaspoon NuNaturals clear liquid stevia (plus 5-10 more drops to taste)

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground clove

Directions:

1. Add all ingredients to a high-powered blender such as Vitamix and blend well, until very smooth. Taste for sweetness and add more stevia  to liking.

2. Scrape out ingredients into a glass bowl and refrigerate until chilled, about 2-3 hours, before serving.

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