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What kid doesn’t love chocolate pudding?
I can still remember my mom’s smooth, thick homemade version. I loved it! In this simple recipe twist, I pair two of my favorite things: chocolate pudding and sweet potatoes!
Since my family shares my love of sweet potatoes, I like to bake up a bunch of them at a time. Some of the potatoes get served for dinner, and whatever doesn’t get eaten I cool and stick in the fridge to make into sweet potato cookies, or this yummy chocolate pudding.
Sweet potatoes are naturally high in potassium, a critical electrolyte that helps our muscles function properly, and beta-carotene, which our bodies convert into vitamin A (and we all know what that’s good for – our eyes!). Since vitamin A is fat-soluble, I’ve added a little healthy coconut oil to this pudding to help our bodies properly digest the overflowing amounts (plus, I just really like coconut oil).
Also contained in the mighty orange tuber are calcium, magnesium, and phosphorus, which work together for healthy bones, and betaine, which helps our cells retain water.
And of course, chocolate pudding’s nutritional benefit is in the form of happiness, which aids in digestion and overall well-being. 😉
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- I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
Easy Sweet Potato Chocolate Pudding (gluten and dairy free)
This super easy dessert is made with two main delicious ingredients - chocolate and sweet potatoes! It's not only healthy but a satisfying sweet treat that you can feel good about eating.
Ingredients
- 2 medium-sized sweet potatoes, baked, cooled, and peeled (about 2 cups)
- 1/4 cup cocoa powder
- 2 tbsp. coconut oil
- 3 tbsp. raw honey
- 1/4 tsp. sea salt
- 1 tsp. vanilla extract
Instructions
- Place all ingredients in a blender or food processor and puree until smooth.
- Serve (doesn't get much easier than this, eh?)!
Notes
You can learn how to make your own homemade vanilla extract here.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 367Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 333mgCarbohydrates: 56gFiber: 6gSugar: 34gProtein: 4g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This looks really tasty. I love the fact that it is so easy to make.
Who knew?! I had no idea that you could use sweet potatoes to make chocolate pudding. I pinned and am making it this weekend! Yay!! I can’t wait….
Have a very terrific week!! 🙂
x Crystelle
Crystelle Boutique
I had no idea either! Love this recipe — hope you enjoy, Crystelle! 🙂
This looks really good. It’s also a good way to sneak more fiber into your diet. Pinning.
Hi Joybee! Hope you enjoy! Thanks for sharing it on Pinterest too! 🙂
This looks really tasty. I can’t wait to try it. Thank you for posting. 🙂
I’m not sure you’re aware that your blog says you’ve affiliate partnered with Vitacost but the first three links in the recipe are to Tropical Traditions (and Vitacost is around $2 cheaper for the same cocoa). The vanilla is the only one that links to Vitacost.
I hope it’s alright to say this. Fell perfectly free to delete my comment if I was wrong in doing so. 🙂
Hi Joy – It depends on the specific ingredient as to where I purchase and I find that VC’s prices do change from time to time. It always pays to shop around! Enjoy! 🙂
I LOVE it!
I’ve been using the same basic recipe, only instead of sweet potatoes, I use ripe avocados. It tastes like chocolate pudding, and has the same rich texture.
I love “crazy” ideas that simply WORK!
Peace,
db
I have made pudding before with avocados and it is delicious! 🙂
Wow, such an amazingly simple recipe and it looks so good. Can’t wait to make this at home. Thank you!
I hope you enjoy, Clara!
It is delicious, it was very thick so i add bit non dairy milk… keeper
Awesome! Thanks for taking the time to stop by and let me know how it turned out! 🙂
I can’t wait to try this -sounds like such a easy and healthy chocolate pudding!
It doesn’t get much easier than this! Enjoy! 🙂
Raia, THIS sounds and looks excellent. I just made chocolate Mousse with avocado (similar recipe). Love the sweet potato! So healthy and naturally sweet. Did you feel there were any strings? that is my only question 🙂 Glad to see you over at Deep Roots at Home…that is how I found your blog! Blessings!
Hi Jaqueline! Thanks for stopping by; I’m glad you found my blog. 😉 If you just use a hand mixer, or a fork (which I’ve tried) it will leave strings. But using a high powered blender or food processor will do the job. 🙂 I hope you enjoy the pudding!
I want to make this right this minute!! But I only have tiny sweet potatoes. Any idea of an approximate measurement in cups of what you ended up with after cooking & peeling? Thank you!
Thanks for asking, Kristy! I would say I usually use about 2 cups of mashed sweet potato for this recipe. Hope you enjoy it! 🙂
Can I use home-canned sweet potatoes instead of fresh baked?
Hi Penny – I think that would probably work just fine. 🙂
This looks delicious! Thanks for sharing your recipe. I’m a fellow blogger and host a weekly Food Allergy Love Fest Link-up. I’d love for you to consider linking up some of your recipes. So many of my readers would love to see recipes like this one. I’m going to make this recipe this weekend! Blessings.
Mmm, this looks delicious. I might try it with stevia to make a sugar free version 🙂
I’m sure it would still be delicious! Enjoy! 🙂
Wow this recipe sounds awesome! I love chocolate but I havent tried it with sweet potatoes yet. But it sounds interesting and I´m sure I´ll give it a try soon 😉
Best wishes
Chrissi from http://chrissitallys.blogspot.de
We hope you enjoy! 🙂
I’ve done the avocado chocolate pudding thing {& love it}, but I never thought to try sweet potatoes – great idea! {Linked over from Unprocessed Fridays}
I love avocados in pudding! Yum! 🙂
Does the coconut oil have to be virgin? I have LouAnna 100% pure coconut oil. But is not virgin. I have read in other places that if it is not cooked it should be extra virgin coconut oil. Do you know? Thanks, I look foward to trying this recipe!
Hi Shannon – There are two kinds of coconut oil: Refined and Virgin. Both are good for you. The virgin will retain the taste/scent of coconuts and the refined will be neutral in taste. Hope you enjoy the recipe! 🙂
AMAZING !!
Sweet potatoes in chocolate pudding – woww
This is definitely something I need to try 🙂
We hope you enjoy Winnie! 🙂
Wow this looks so easy. I can’t wait to try this!
I hope you enjoy! 🙂
I’ve tried the avacado chocolate pudding and love it, so I’m curious to try out other healthy alternative ingredients. I do not, however, like sweet potatoes AT ALL. can you taste the sweet potato in this at all? I wish I could get myself to like them, I know they’re very healthy! This just might do the trick as long as I can’t taste the sweet potato!
Hi Dawn – I personally don’t think you can taste the sweet potato in this pudding, but keep in mind that taste is subjective. What I taste and what you taste may be completely different. 🙂
We made this for breakfast this morning and apparently I’m the best mother ever. Thank you.
Yay! That is great to hear Tessa! So happy to hear everyone enjoyed it! 🙂
I love all things sweet potato and chocolate- this looks wonderful! Thanks so much for posting it!
We hope you enjoy Tracy!! 🙂
these look amazing!!! I am currently a graphic design student at University of Wisconsin Stout. Our current project is to make a magazine, I am doing a health food magazine focused on sweet potatoes. I would love to be able to include this recipe along with some of the photography please let me know if this would be okay with, and if so how you would like it cited. It will not be distributed simply printed for class.
Thank you so much
Emily Gawronski
Hi Emily – Thanks for stopping by! I am fine with you using the recipe in your class project, as long as Raia, the author of the recipe, is. I’ll message her and see if she can swing by and give us an answer! 🙂 If she gives you the OK, credit should be given to: Raia Torn, recipe author and photographer / www.deliciousobsessions.com and www.raiasrecipes.com.
Thank you so much for responding so quickly, and is there any way that you could email me high resolution photos? (tennismennis at gmail.com)
Hi Emily – I can send those over to you today! 🙂
Hi Emily! Thanks for asking! That would totally be fine with me. 🙂 Do we get to see a copy of your magazine? 😉 It sounds good!
I made this recipe today…it’s very tasty but the texture is obviously a little different than pudding. I added a little almond milk to loosen it up a bit. I think I will prepare some coconut cream to top it with. This would be a great way to get young children to eat healthy. If they never had the real pudding they would never know the difference.
Thanks for sharing Victoria! I’m happy to hear you enjoyed it! 🙂
OH MY! This is sheer genius!
And SO delicious!!
I made a small batch (as directed) for myself a few weeks ago and tomorrow I’m bringing a BIG batch that I made to serve 12 at my Yoga Training Seminar Lunch. THEY WILL LOVE IT… just like I do.
THANK YOU!
YAY! That is awesome Jana! I hope everyone enjoys! 🙂
One of the easiest and most satisfying chocolate snacks you can make and eat. I sometimes add some unsweetened coconut to the pudding to switch it up a little, but it’s very good without it as well. Love this recipe!
YUM! That would be a tasty addition! Thanks for sharing! 🙂
When you say sweet potatoes, are you talking the orange fleshed yams or the yellow fleshed sweet potatoes? The two are often used interchangeably, and they’re different items. Thanks.
Hi Wes – You could use either one. There are over 400 varieties of true sweet potatoes around the world, with colors ranging from dark orange to white. There are also over 600 varieties of yams, so it’s easy to see why people get confused! In this recipe, you could use either one! Hope you enjoy! 🙂
Thank you for the quick response! I’m going to try the standard garnet yam first since they’re sweeter and have more moisture content. With these ingredients, I’m sure it’ll be delicious regardless. And, easy to adjust if needed.
Absolutely! I think any variety would be tasty, but that is a good thought regarding the sweetness and moisture. Enjoy! 🙂
Mmm! I found this on Pinterest, and tried it this morning for breakfast with some fresh raspberries. I wonder how it would be frozen as pudding pops–may have to try that!
Thanks for stopping by! I bet they would do well! Let us know if you try it! 🙂
I just happened across this recipe and it sounds delicious. I have a propensity of pumpkin and am going to try substituting it for the sweet potato. I bet it will be as good!
Hi Margaret – I think it will be delicious! Enjoy! 🙂
I made this recipe, thinned it out a bit with some apple juice, then dehydrated it into leather for a camping trip. Turned out great!
Oh awesome idea Melanie! Thanks for sharing! 🙂
My daughter is allergic to all things coconut. What could we substitute for it in this yummy sounding recipe?
Hi Mary – We’ve never tried it with anything other than the coconut oil. You could try another oil of your choice or some butter and I think it should work OK!
I would love to try this! Just wondering if I could substitute the coconut oil for something else? Thanks! 🙂
Hi Christy – We’ve never tried it with anything other than coconut oil. You could try another oil of your choice or some butter. I think it should work OK!
how do we store this pudding? in the fridge, air tight container? has anyone tried saving it for a few days?
Hi Shelly – Yes, store it in an airtight container in the fridge. It should keep for a couple days.
I AM CERTAINLY making this but with butternut squash and a honey substitute!! YUM! 🙂
Yum! Let me know how it turns out! I know it will be delish! 🙂
Butternut sounds like a GREAT sub, GiGi. 😉
I just made this! I was really surprised at how good it was! My 3 yr old cannot get enough! I’m waiting for it to be completely cold before I spoon up a bowl for myself. I can’t wait!
Awesome Janelle! We are so happy you liked it! 🙂
This looks so delicious. I wonder though-does it taste like sweet potatoes?
faganeatspaleo.com
Hi Jamie! Taste is always subjective, but I don’t think you can taste the sweet potatoes at all with all the other flavors in there. 🙂
I definitely want to try this. Thanks for sharing. Do you know the calories/serving?
Hi Debra – I don’t calculate the calories, etc. for my recipes, but there are a number of nutritional calculators online that you could use. Enjoy!
I made this and LOVE it!
Awesome! SO glad to hear it! It’s delicious! 🙂
Can you please tell me is it teaspoon or tablespoons, what is the c for is it cup?? Sorry but for us English its confusing! The recipe sounds delicious and I’d like to try it. Kind regards.
Hi Soraya – Capital T means tablespoon, lowercase t means teaspoon. C means cup. I will update the recipe to be more clear. 🙂
I made this this morning for my girlfriends for a girls night in, it’s absolutely delicious, I licked the bowl clean, however the consistency is very thick, can you recommend anything to thin it out, for example water, juice? Thanks so much, and I can’t wait for the kids and girls to try it out 😉
Hi Liz – I would probably use a little coconut milk or milk of your choice to thin it out. Glad you guys liked it! 🙂
Jessica, hi!
I absolutely love your sweet potato chocolate pudding! Thank you!
I am a holistic nutritionist and am writing a post featuring sweet potatoes. May I offer your recipe and provide the link to this page as reference?
Thank you!
Hi Yevgeniya! Thanks for stopping by! So glad you like it! It’s so tasty! You are welcome to link back to the recipe from your post. Please just don’t republish the actual recipe on your site. Let me know when the post goes live so I can check it out and share! 🙂