Sweet potatoes in a dessert. Yeah, I know it sounds strange, but it works!
When you blend the roasted sweet potatoes with the other ingredients, their taste disappears and gives room to a feathery, velvety texture, and an intense chocolate flavor.
One bite of this pudding, and you’re instantly comforted.
Quick primer on sweet potatoes:
- They’re sometimes labeled yams in the stores in the United States.
- You might see different colors of sweet potatoes: brown, red, beige, purple. They’re all good and you can use them in this recipe.
- Sweet potatoes are superfood and so good for you. High in vitamins A, C, and E. Loaded with fiber. Rich in antioxidants. They help with digestion.
- They’re not related to regular potatoes at all. Don’t use those in this recipe please—it would not be the same.
Here’s an overview of the other ingredients in this pudding:
Do you agree with me that orange and chocolate are a genius combo? It’s one of my favorite flavors.
Once you roast the sweet potatoes, throw them in a high-speed blender. Vitamix and such are perfect for this—or use a food processor.
Add the rest of the ingredients and blend until smooth. Here’s a visual:
You can chill the pudding in the fridge or eat it right away, at room temp.
Use whatever topping you like. Things like:
- Fresh fruit. I used blood orange, kiwi, blueberries, blackberries.
- Chopped nuts, toasted coconut, or coconut flakes.
- Cacao nibs
- Coconut cream
Plus, the sweet potato chocolate pudding is paleo, vegan, gluten-free and grain-free.
I learned and adapted this recipe from my cooking teacher friend Pamela Salzman. Check out her fantastic cookbook, which I put on my favorite cookbooks list.
Have a look at these other delicious, paleo recipes:
What’s your favorite way to eat sweet potatoes?
Tell me in the comments.Print
Easy, paleo pudding made with roasted sweet potatoes and topped with fresh fruit.
- 1 pound (500 g) sweet potatoes (about 2–4 potatoes) see Notes
- ¼ cup (60 ml) raw cacao powder
- 1/3 cup (80 ml) pure maple syrup
- 2/3 cup (160 ml) unsweetened almond milk, or other nut milk (cashew, coconut)
- 2 tablespoons unsweetened, unsalted almond butter (smooth or crunchy)
- 1 teaspoon orange zest (preferably from an organic orange)
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- Pinch salt
Topping – pick your favorite:
- Fresh fruit
- Coconut flakes
- Chopped nuts
- Flaky salt
- Cacao nibs
- Coconut cream
- Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
- Place the potatoes on the baking sheet and bake in the oven until soft, about 45–60 minutes, depending on the size of the potatoes. (Test for doneness with a knife—if it goes in easily, the potatoes are done).
- Remove from the oven and let cool until easy to handle, about 10 minutes. (You can do this step ahead and store the unpeeled potatoes in the fridge for 1–2 days).
- Peel the potatoes by cutting the skin lengthwise. Scoop out the flesh and place it in a high-speed blender or food processor.
- Add the cacao powder, maple syrup, almond milk, almond butter, orange zest, cinnamon, vanilla extract, and salt to the blender. Process until smooth. (Add a tablespoon or more of almond milk to achieve your desired consistency).
- Taste for sweetness and add more maple syrup if you like.
- Chill in the refrigerator or serve at room temperature, topped with fresh fruit or your favorite toppings.
- Store covered in the refrigerator, for up to 4 days.
1. You can use both sweet potatoes and yams—the names are used interchangeably—and the following varieties are great:
- Brown red-skinned have orange flesh.
- Beige-skinned have pale yellow flesh.
- Purple-skinned (a Japanese variety) have white or purple flesh.
2. For a nut-free version of this pudding, use sunflower butter and nut-free milk, such as oat.