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
Servings: 2
Calories:
Cost: 8$
Equipment
- kitchen knife
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.