This pudding tastes like pie. I’m talking that wonderful custard-based pie that only hits your table once a year: sweet potato pie! The creamy center, the flaky crust, can’t you almost taste it now?
Good! Go whip up some of this pudding and you’ll be satisfied in a MUCH healthier way. You probably have a few sweet potatoes in your cupboard right now, don’t you? I sure did, and massive ones at that. My boyfriend went grocery shopping without me most recently, and when I asked him to grab a few “large” sweet potatoes, he picked out spuds that, no joke, are as long as my forearm! There are two meals in each of them, so when I wanted some baked potato with my post-run fueling dinner last night, I had the grand idea to use half of it in a “dessert for breakfast” type of recipe. Cue: pudding that tastes like pie 🙂
This is some super simple pudding, too. None of that crust rolling and baking, custard making, top cracking, fat-filled pie labor that can eat up several hours of one’s time. Oh no, once your potato is baked, peel that baby and blend together with few simple ingredients. And then you just set in & forget it! While you’re at it, bake several small (or large) sweet potatoes at once and whip up a entire week’s worth of desserty breakfasts. This pudding will last in your fridge for a few days, so you can just grab it and go. It’s hard to say no to a breakfast that’s high in protein, potassium, fiber and healthy fats. And it sure helps that this is vegan, gluten free, and sugar free!
Sweet Potato Chia Pudding, adapted from Mind Body Green
Serves 1, easily doubled
- 1 small (or ½ very large) sweet potato, baked
- ¾-1 C nondairy milk
- ½ frozen overripe banana
- ¼ tsp vanilla
- ¼ tsp cinnamon
- 1 tbsp chia seeds
- Optional: shredded unsweetened coconut, to garnish
Remove the skins from your baked sweet potato. Note: I highly recommend baking your potato, rather than boiling, to retain all the nutrients. Boiling causes the water to leach nutrients from the potato, which then go down the drain!
Pour ¾ cup milk into your blender, and then add the baked sweet potato, cut into quarters, half a banana, vanilla, and cinnamon. Puree until completely smooth. Add more milk as needed to allow the blender to work, but don’t add more than one cup.
Transfer pudding to a bowl or container with a lid. Stir in the chia seeds until completely enveloped by the sweet potato. Cover, and let sit in the fridge overnight, or at least 8 hours.
In the morning, spoon the pudding into a bowl or wide-mouth glass. Top with shredded coconut. Enjoy your naturally sweetened pie-tasting pudding!
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