Velvety smooth, rich and delicious Sweet Potato Chocolate Pudding made with just a handful of simple ingredients. It's easy to make, family-friendly, naturally gluten-free and low fat.
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"I was sceptical as I've made so many recipes for slightly healthier snacks that taste terrible and I'm not a big fan of sweet potato at the best of times but this was delicious. " - Valerie ⭐️⭐️⭐️⭐️⭐️ More reviews →
Sweet Potato Chocolate Pudding is made with a blended mixture of cooked sweet potato, cocoa, maple syrup, and vanilla for a delicious and healthy vegan chocolate pudding that can be enjoyed for breakfast, snack, or dessert.
The sweet potato gives the pudding a really velvety, thick, smooth and rich texture (an idea I got from my Healthy Chocolate Smoothie) and it's a dream to eat. So thick, creamy, and chocolatey, but also low in fat and high in fibre.
Ingredients
Here is what you need at a glance, along with some ingredient notes and substitution ideas:
- Sweet potatoes - I like to use orange fleshed sweet potatoes for this recipe rather than white fleshed sweet potatoes. They are sweeter and make the pudding taste more dessert-like. Yams work well too.
- Cocoa powder - This can be Dutch process or natural. It doesn't matter. You could probably use cacao powder instead but you might need to adjust the amount of sweetener slightly as it tends to be more bitter.
- Maple syrup - You could use agave or even some soaked dates. Roasting the sweet potatoes (rather than boiling or steaming) is a great way to sweeten the pudding naturally and reduce the amount of maple syrup you need.
- Nut/seed butter - For richness, body, and some healthy fats. Any nut or seed butter will do but obviously the flavor profile will change depending on what you use. I like to use peanut butter, tahini, or almond butter.
- Salt - Good quality sea/kosher salt, not table salt. If your nut/seed butter is salted you can omit it.
If you have time, roasting the sweet potatoes will make them sweeter than any other cooking method. This will make your pudding extra good and will also mean you will probably need less maple syrup to sweeten.
Serving Suggestions
This delicious pudding is great on its own but even better with a topping or two. Some of my favourites include:
- Fresh fruit: I love sliced banana, raspberries, strawberries, or pomegranate seeds.
- Date caramel for a delicious Rolo effect!
- Crushed digestives biscuits or graham crackers.
- Nuts, cacao nibs or chocolate chips.
- Vegan granola
- A sprinkle of good quality flaky sea salt.
Recipe
Sweet Potato Chocolate Pudding
Author:Ingredients
- 1½ lb (680 grams) raw sweet potatoes , or 2 packed cups of already cooked & mashed sweet potato
- ½ to ¾ cup (43 to 65 grams) unsweetened cocoa powder , add to taste
- ½ cup (120 ml) maple syrup
- 2 tablespoons nut/seed butter , add a little more for a pronounced nut flavour (use tahini or seed butter to keep nut-free)
- 2 teaspoons vanilla extract
- ½ teaspoon fine sea salt , not table salt
- OPTIONAL up to ¾ cup (180 mls) dairy-free milk (the pudding is thick & fudgy without any milk)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- First cook the sweet potato. Roast, steam or microwave. I don't recommend boiling it because it gets too watery. You can do this part up to 3 days in advance then store the cooked potato in the fridge. To roast (my preferred method for best flavour) - Preheat oven to 425°F (220°C). Cut each potato in half lengthways and roast cut side down on a baking tray lined with a silicone baking mat or lightly oiled parchment paper until soft. Time will vary depending on the size of the potatoes but allow roughly 30 minutes. If you roast your sweet potato you can often get away with using less maple syrup.To microwave - Pierce potatoes a few times with a fork. Cook in the microwave on full powder until soft. Time will vary depending on the size of the potatoes. Usually 5 to 7 minutes. To steam - Peel potatoes and cube. Place in a steamer basket and steam until tender. About 10 minutes.
- Once cool enough to handle, scoop the sweet potato out of its skin and into a food processor or high speed blender.
- Add the other ingredients and blend until smooth, light and airy. Start with the smaller amount of cocoa powder, blend it all up then taste and add more, blending after each addition, as necessary. I like to add the max amount for a nice rich, dark chocolate flavour. The pudding will thicken quite a bit in the fridge to an almost fudgy texture. Feel free to add up to ¾ cup (180ml) of dairy-free milk if you prefer a looser pudding.
- Taste and adjust the sweetness if required then spoon into dessert bowls or glasses. Refrigerate for at least 15 minutes or up to 4 days.
NOTES
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Leah Witbeck says
Do you typically make this with yams or Hannah sweet potatoes? Planning to try with the latter!!
Melanie McDonald says
Copied from the post:
"Sweet potatoes - I like to use orange fleshed sweet potatoes for this recipe rather than white fleshed sweet potatoes. They are sweeter and make the pudding taste more dessert-like. Yams work well too."
Sandra says
I added 2 scoops protein powder to make this a high protein dessert. I roasted the potatoes so only used half the maple syrup for enough sweetness to my liking and added cacoa to taste. This is a fabulously rich and delicious recipe. Thank you!!
Susan’ says
Haven’t tried it yet but can I use allulose in place of maple syrup?
Melanie McDonald says
I have no idea what that is but any liquid sweetener with a texture similar to maple syrup will technically work. You won't get the lovely flavour and depth that maple syrup gives though, and you will have to adjust the amount to account for the different sweetness levels that different sweeteners have. I don't recommend using a granular sweetener as I think you might detect the graininess in the pudding. Hope that helps!
Susan says
It’s actually a granulated sugar that diabetics can use. I’ll just use less maple syrup when I make it. Thank you so much for answering so quickly!
Karen says
Oh my. How delicious 😋. I was looking for something high in potassium and found it in sweet potatoes. My partner who’s on meds which are lowering his wouldn’t entertain eating a sweet potato but I am able to hide it in this amazing thick scrummy chocolate dessert. I did have to add a little milk alternative to loosen it and he loves it, as do I. 🥰🥰🥰 Thank you so much.
Valerie Hayes says
I was sceptical as I've made so many recipes for slightly healthier snacks that taste terrible and I'm not a big fan of sweet potato at the best of times but this was delicious. I might try it with hazelnut butter next time for a Nutella type taste.
Melanie McDonald says
So pleased you enjoyed it. It will be lovely with hazelnut butter!
Cassie says
Definitely guilt free pudding! I used Dark Chocolate Silk as my milk of choice and dark cocoa powder. Very rich!
Jillian says
This is so good! I made the 1/2 portion and used chocolate oat milk, and I would definitely make it again!
Kathryn Lloyd says
Looks delicious - Do you think I could use cacao powder instead of cocoa powder? (If so, would there be a change in the amount of maple syrup?)
Thank you.
Kathryn
Melanie McDonald says
I've never tried it but I think it should be fine. RE the maple syrup - It's hard to say without having tried it. You'll just have to taste as you go. Good luck!
Shelly says
Easy to make, delicious taste, what’s not to love! I added protein powder to mine too, for an extra protein hit.
Gillian says
I felt there was too much cocoa powder it seemed to overwhelm the recipe but apart from that it was delicious and when my friends tried it they couldn’t believe it was sweet potatoes
Karen says
So smooth and creamy! Will make again!
Anita says
I like this recipe a lot. It's very simple and all the good stuff that you just don't associate with chocolate pudding ;) I can see myself making this often from now on.
Sarah says
I can't believe there's sweet potato in this! You can't taste it. Yum!
Jenn says
LOVE this!!