SERVES 4 OR WORKS GREAT AS A TART FILLING · VEGAN, GF, DF
All I can say about this recipe is, don’t knock it ’til you try it. Forget what you think this might taste like, because you’ll never know there was even a smidge of sweet potato in here. This pudding is just light and creamy chocolaty goodness. And it happens to be the most nutritious pudding you’ll probably ever love. Sweet potatoes are so good for you—high in beta-carotene, fiber, and antioxidants. I’m not going to lie, though. The best results come from using a high-powered blender, which will create an ethereally light texture.
1 pound sweet potatoes, preferably pale fleshed, but any variety will work
¼ cup raw cacao powder or unsweetened cocoa powder
6 tablespoons pure Grade A or B maple syrup, or more to taste
⅔ cup unsweetened almond milk, preferably homemade (here)
2 tablespoons unsalted, unsweetened almond butter
½ teaspoon instant coffee powder
½ teaspoon pure vanilla extract
⅜ teaspoon fine-grain sea salt
Optional toppings: toasted, shredded unsweetened coconut, flaky salt, chopped almonds, coconut whipped cream, fresh berries, and/or raw cacao nibs
1. Preheat the oven to 400°F and roast the sweet potatoes on a parchment-lined baking sheet until very tender. The timing depends on the size of the sweet potatoes, anywhere from 30 to 60 minutes. If there are multiple sweet potatoes, space them out on the sheet pan. Alternatively, peel the sweet potatoes, cut into chunks, and steam until tender. (This will be faster but they won’t be as sweet.)
2. Remove the skin, place the cooked sweet potatoes in a food processor or high-speed blender with all the remaining ingredients, and process until perfectly smooth. A Vitamix will achieve the most puddinglike consistency. Taste and adjust the sweetness. Serve at room temperature or chill until cold. Top with your desired toppings. Can be made up to 3 days in advance.
ASK PAMELA: What’s the difference between sweet potatoes and yams? The terms sweet potato and yam are used interchangeably in the United States, but they both generally refer to sweet potatoes (which are not at all related to a regular potatoes), no matter the color. Even the dark ones labeled as “yams” are technically sweet potatoes. True yams are native to Africa and are a staple in tropical and subtropical countries. I have never actually seen one in the United States, but here’s what you might find in your market if you live in the States:
Brown- or red-skinned (often called yams) have a soft orange flesh and sweet flavor. The varieties you will likely see are Garnet, Jewel, and Christmas Beauregard.
Beige-skinned have a pale yellow flesh. Varieties include Nancy Hall and Juicy Yellow. That’s what I used in the photo on the opposite page.
Purple-skinned have a white or purple flesh and are sometimes called Japanese sweet potatoes. I don’t find the flesh to be quite as moist as the others discussed here.
Any of the above can be used successfully in this recipe.
TIPS: To make this nut-free, use unsweetened and unsalted sunflower butter and any milk (dairy-free if necessary).
The amount of almond milk will depend on the starchiness of the sweet potatoes and desired consistency.