A super easy snack idea that can use up leftover sweet potatoes, this pudding is creamy, chocolaty, and good for you, too. Even better, it comes together in about 30 seconds, for instant snack satisfaction.
Chocolate Sweet Potato Pudding
2 3/4 cup (660mL) mashed cooked sweet potatoes (about 3 medium), cold (see Note)
5 tablespoons (75mL) unsweetened cocoa powder
1/4 cup (60mL) pure maple syrup
2 teaspoons (10mL) vanilla extract
1/2 teaspoon (3mL) ground cinnamon
1/4 teaspoon (2mL) salt
3 to 4 tablespoons (45 to 60mL) unsweetened nondairy milk
Put the mashed sweet potatoes, cocoa powder, maple syrup, vanilla extract, cinnamon, and salt in a food processor. Process until smooth, adding the nondairy milk until a desired consistency is achieved. Though it can be served right away, it tastes even better refrigerated overnight.
Note: Baking the sweet potatoes in the oven rather than cooking them in the microwave adds extra sweetness and flavor. To bake, scrub the potatoes then wrap in aluminum foil. Poke with a sharp knife about 5 times. Bake at 425F for about 45 minutes, until tender. Refrigerate until cold, then remove the skin.
Laurie Sadowski 
Yumful spudfulness! I so want a bowl of this for breakfast with granola on top. Or just spread on toast. Or scooped up with strawberries or stuffed into a chocolate cupcake…
I think I need to buy more sweet potatoes. 😉
Yes! Chocolate cupcake. Add some Coconut Whipped Cream and deglazed pears and we’ve got ourselves a trifle. Want to come over? 😉
Mmmm sounds delicious! I never would have thought of having a sweet potato pudding, but it sounds awesome =)
Thanks!
I make a similar chocolate pudding recipe using an avocado & banana & maple syrup too so this recipe must be equally tasty too. Yummmm.
It should be similar! I have another on this site using avocado, and I’ve done them with that combo, too. I don’t love it with banana, though, compared to the other versions).