Indulgent sweet potato breakfast | Sweet potato pudding

The combination of sweet potato and coconut makes this indulgent sweet potato pudding creamy that you will want to eat it often. It's rich and healthy without loading you with calories. 

Dear lovely, I love sweet potatoes, and I hope you do, too, because this sweet potato pudding is delicious. It's the dessert you indulge in without the guilt of eating anything unhealthy!

Even though sweet potato is used only in savory dishes in some places, in other parts of the world, they are popular as desserts, especially in puddings and tarts.

I love savory sweet potatoes like this healthiest sweet potato recipe. I use them to make sweet potato soup and even sweet potato smoothies.

This sweet potato recipe is one you can indulge in for breakfast or as an evening treat. Either way, there's no doubt you'll appreciate it!

Distinguishing itself from overly sugary classic sweet potato pudding, this recipe is sugar-free, using only natural sugars from fruits. Serve it as a delicious, healthy breakfast treat with your choice of fruit, or enjoy it after a light dinner as dessert!

This sweet potato pudding perfectly balances eating healthy and satisfying a sweet tooth without consuming too many calories.

Tips to make a healthy sweet potato pudding

1. Choose the right sweet potatoes: For a creamy-sweet pudding, choose colored sweet potatoes that are not fibrous. White sweet potato is rather starchy and will not yield a good pudding. I like picking young sweet potatoes that cook more quickly than the huge, mature ones.
2. Bake the sweet potato: While I prefer boiling sweet potatoes because it's quick, retains more nutrients, and is economical (less energy), I find baked sweet potatoes sweeter, even though this raises their GI (Glycemic Index).
3. Keep the skin: Do not peel your sweet potatoes before baking to protect their nutrients from direct heat.
4. Bake the sweet potato till soft: To get a creamy pudding, let the sweet potato bake till soft (mashy)
5. Cool the pudding: You can serve it while still warm, but you'll appreciate it even more if you let it cool for a few hours before serving.
6. Use a blender or a food processor: Blend the pudding until smooth. I use the low-speed button, adding milk bit by bit until the blender runs without difficulty! 
7. Add more healthy nutrients: Heat degrades carotenoids and increases the GI. Add berries and raw cacao, both high in antioxidants. I love adding some ground flaxseeds for omega-3.
8. Breakfast vs. dessert: I use soy milk to enjoy this sweet potato pudding for breakfast. However, for a creamy, luxurious dessert, I use coconut cream. 

The secret to the creamiest sweet potato pudding is to cook the sweet potato until very soft. Coconut cream will also add creaminess compared to most plant milks.

Unfortunately, most plant milks contain many unnecessary ingredients that aren't always healthy! Pick plant milk that has a few ingredients.

The sweetness of sweet potatoes varies by cultivar and cultivation location. So add some honey if the raisins aren't enough to sweeten your pudding.

This recipe is spiced with indulgent flavors like cinnamon, freshly ground nutmeg, and fresh ginger to give you a delectable sweet potato pudding. It's definitely an indulgent dessert to serve to your guests.

You can make this pudding up to 3 days ahead. Store in an air-tight jar and place it in the fridge.

I hope you'll love this healthy sweet potato pudding. 

You have the power to heal yourself. Githu

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5 from 3 votes

Indulgent sweet potato breakfast | Sweet potato pudding

Combine sweet potato and coconut to make this indulgent sweet potato pudding creamy that you will want to eat it often. It's rich and healthy without loading you with calories. Make sure to use a well cooked sweet potato

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Breakfast, Dessert

Cuisine: American, anti-inflammatory

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Keyword: gluten-free breakfast, healthy breakfast, healthy dessert, sweet potato breakfast, sweet potato pudding, sweet potato recipe

Servings: 2

Calories:

Author: Githu

Cost: 8$

Equipment

• Chopping board
• kitchen knife
• High speed blender
• food grater

Ingredients

• 1 cup milk or coconut cream
• 3 tablespoon raisins
• 3 tablespoon hot water
• ¼ teaspoon cinnamon
• freshly grounded nutmeg (just a little)
• ½ teaspoon fresh ginger (grated)
• a pinch of sea salt
• 1 cup mashy sweet potato (baked or boiled)
• 2 tablespoon raw cacao
• 2 tablespoon ground flaxseeds
• 1 square 70% dark chocolate
• Some fresh berries for topping
• Some desiccated coconut for topping

Instructions

• Soak raisins ahead of time in the hot water, let them soak and cool
• In a blender or food processor put all the ingredients apart from those that you are topping with and the milk
• Add the milk bit by bit as you blend the sweet potato. You might need more depending on the desired consistency
• The result should be creamy not a smoothie
• Serve in glasses or bowls and place these in your fridge to cool
• Just before serving, top with fruits of your choice, some chocolate, and desiccated coconut

Notes

• This sweet potato pudding calls for home-baked or boiled sweet potatoes. We don't have canned sweet potatoes here in France. I guess they should work if they aren't too soft.
• We are looking for a mashy texture, not pureed sweet potatoes.
• The sweetness of sweet potatoes varies according to cultivars and where they were cultivated. So add some honey if the raisins aren't enough to sweeten your pudding.
• You can make this pudding ahead for up to 3 days. Store in an air-tight jar and place it in the fridge.
• The time indicated doesn't include cooking and cooling time.