Sweet potato chocolate pudding

Sweet potato chocolate pudding with sweet potato, cocoa, almond milk, maple syrup and cinnamon – creamy, easy and nicely chocolatey.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 45 min
• Total time: 55 min
• Calories: 240 kcal per serving
• Protein: 6 g
• Fat: 8 g
• Carbs: 35 g

Ingredients

• 1 sweet potato
• 3 tbsp cocoa powder
• 100 ml almond milk
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: oven · blender

1. Bake the sweet potato in the oven at 200 °C (180 °C fan) for 40–45 min, until soft and easy to press in.
2. Leave the sweet potato to cool briefly and scoop the flesh out of the skin.
3. Put the flesh in a blender or tall jug with the cocoa, almond milk, maple syrup, cinnamon and salt.
4. Blend everything into a smooth, creamy mixture. If the pudding is too thick, stir in a little more almond milk.
5. Chill the pudding briefly so it firms up a little and the flavours come together.
6. Divide the sweet potato chocolate pudding between small bowls and serve well chilled.

Good to know

This is the kind of dessert I particularly like: simple, creamy and with an honest chocolate flavour. The sweetness stays gentle and the texture is almost like a mousse.

Swaps

Almond milk → tinned coconut milk (creamier and a little more fat). Maple syrup → date paste (also adds fibre). Sweet potato → Hokkaido squash (similarly creamy, with beta-carotene). Almond milk → unsweetened oat milk (milder flavour and often a slightly fuller texture).

Allergens

Contains tree nuts (almond milk), so it isn't suitable for people with a nut allergy. Usually fine for children and in pregnancy, as long as all the ingredients agree with you and you use cocoa in normal amounts. Contains: tree nuts.

Dairy-free recipes