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 skeptical 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 time,s 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.
Mel x
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. The
- Cocoa powder - This can be Dutch process or natural. It doesn't matteer. 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 flavour 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.
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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Deb says
I was also skeptical, having tried other healthier versions of sweet delights and found them to be meh, or more often, yucky. But I thought, what the heck, let's try this. I was stunned. Literally stunned at how good this tasted. Seriously good. The thick mouthfeel that you'd think only heavy cream and butter can provide and the deep chocolate flavor. So good. So glad I tried it. It's in the fridge right now and I'm waiting to see how much thicker it gets, but it was pretty thick and creamy. Thicker would be like fudge, and that's NOT a bad thing. Thanks Mel!