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 love them, too, because this sweet potato pudding is deliciously good. 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 puddings and tarts.
This sweet potato recipe is one that you can indulge in as a morning breakfast or as an evening treat. Either way, it's no doubt you'll appreciate it!
Distinguishing itself from the overly sugared classic sweet potato pudding, this recipe is sugar-free, using only natural sugar from fruits. Serve it as a delicious healthy treat for breakfast with fruits of your choice, or enjoy it after a light dinner for dessert!
This sweet potato pudding perfectly balances eating healthy and satisfying sweet tooth without consuming too many calories.
Tips to make a healthy sweet potato pudding
- 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 quickly compared to huge mature ones.
- 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).
- Keep the skin: Do not peel your sweet potatoes before baking them to protect nutrients from exposure to direct heat.
- Bake the sweet potato till soft: To get a creamy pudding, let the sweet potato bake till soft (mashy)
- Cool the pudding: You can serve your pudding while still warm, but you'll appreciate it even better if you let it cool for some hours before serving.
- Use a blender or a food processor: Smooth the pudding by processing it in a blender. I use the low-speed button, adding milk bit by bit until the blender runs without difficulty!
- Add more healthy nutrients: Heat degrades carotenoids and increases the GI. Add berries and raw cacao that are high in antioxidants. I love adding some ground flaxseeds for omega 3.
- Breakfast vs. dessert: I use soy milk to appreciate this sweet potato pudding as my breakfast. However, for a creamy, luxurious dessert, I use coconut cream.
The secret to having the most creamy sweet potato pudding is to cook the sweet potato till very soft. Coconut cream will also add creaminess compared to most plant milk.
Most plant milk, unfortunately, comes with lots of ingredients that are not necessary and sometimes not always healthy! Pick plant milk that has a few ingredients.
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.
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 ahead for up to 3 days. Store in an air-tight jar and place it in the fridge.
I hope you'll love this healthy sweet potato pudding.
Until next, keep safe and remember, "you have the power to heal yourself." Githu
Indulgent sweet potato breakfast | Sweet potato pudding
- 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
- 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
- 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.