Chocolate Sweet Potato Pudding Recipe

Pudding is one of those desserts that tastes just as good as a 7-year-old as it does when you’re a full-grown adult. The only issue? Most varieties are loaded with inflammation-causing dairy and heaps of refined sugar — aka not exactly the best combo for your health. Luckily, there’s a simple way to get your fix using super wholesome ingredients you can feel good about.

Sweet potatoes aren’t just great for healthier French fries — they also make for a pretty solid (and incredibly nutritious) pudding base. The bright orange root veggie contains an abundance of vitamin C, as well as nearly 400 percent of your recommended daily intake of vitamin A in a single cup. On top of that, they don’t cause blood sugar spikes like other carbs and have been shown to rid inflammation from your body, even helping fight off disease — cancer, included. Not too shabby, huh?

Because sweet potatoes are already naturally sweet, they provide a tasty dessert before adding in any extra sweeteners, so it’s no wonder they pair perfectly with cocoa powder, a splash of vanilla, and creamy cashew milk in this recipe. The next time you’re craving this childhood staple, whip up this easy treat. After a few bites, you might even forget you’re essentially eating a super-chocolatey vegetable.

Chocolate Sweet Potato Pudding
  • 1 medium to large sweet potato
  • ½ cup cashew milk
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • ¼ cup unsweetened cocoa powder
  • 1 tbsp cacao nibs or vegan chocolate chips (optional)
  1. Peel a medium or large sweet potato, then boil until it’s soft enough to easily poke with a fork. (Note: If you want to preserve more of the sweet potato’s nutrients, wrap it in tin foil and bake until soft instead of boiling.)
  2. Remove from the water and let cool.
  3. Cut the sweet potato into pieces and add into a blender with the cashew milk, vanilla extract, and maple syrup. Blend until smooth.
  4. Once the mix is smooth, add in the unsweetened cocoa powder. Blend until it’s fully mixed in.
  5. Refrigerate until chilled, then top with cacao nibs or vegan chocolate chips and enjoy.


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