Sweet potatoes are readily available in the cold winter months and are really versatile and simple to cook with whether you want to make something savoury like a curry or enjoy a healthy sweet treat like this light, creamy, chocolaty pudding. Don't knock it 'til you try it because nobody will ever know that there is even a smidge of sweet potatoes in this! It's full of plant-based protein, healthy fats and fiber, so it can legitimately stand in for a healthy breakfast too!
Sweet potatoes are so good for you. They're loaded with nutrients, like a multivitamin, but in whole-food form. High in vitamins A, C and B's, fiber, minerals and antioxidants. Translation: a blood-sugar balancing, heart and brain healthy, immune-supporting superfood! Here's all you need:
454g or 1 pound sweet potatoes
1 cup canned coconut milk
1/2 cup cocoa powder
2 tbsp maple syrup (to taste)
1 tsp cinnamon
2 tbsp almond butter
1/2 tsp vanilla
1/4 tsp sea salt
Serves 4
Directions:
Preheat oven to 400°F and line a baking sheet with parchment paper.
Poke a few holes in the sweet potatoes then set on the baking tray and roast for 30-50 minutes, or until fork-tender. This will depend on the size of the potatoes.
Cut the sweet potatoes in half and scoop out the flesh, measure 3 1/2 - 4 cups and add to a blender with the remaining ingredients. Process until perfectly smooth. The best results come from using a high-powered blender.
Taste and adjust the sweetness if needed. Serve at room temperature or chill until cold. Store in the fridge up to 3 days.
Top with your favourite toppings such as fresh fruit or berries, nuts, coconut, sea salt or dark chocolate shavings. Make parfaits with fruit and whipped cream or yogurt. Enjoy!
*Note: To make this recipe you will need approximately 3 1/2 - 4 cups of mashed sweet potato flesh.
Speedier Recipe: To make this recipe quicker, roast the sweet potatoes ahead of time or peel the potatoes and cut into cubes. Steam or boil until tender, but they won't be as sweet as when roasted.