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.