Sweet Potato Chocolate Pudding

This Sweet Potato Chocolate Pudding is an incredibly delicious dessert recipe. It is so soft, creamy, and absolutely irresistible that you may want to make it over and over again. The best part is that it is super healthy and easy to make. Sounds interesting huh?

Is your New Year’s resolution to eat healthier and are you already craving some sweet treats? This sweet potato chocolate pudding makes a perfect dessert or snack without feeling guilty – a low fat chocolate pudding which is a healthy yet delicious treat. 

This sweet potato chocolate pudding recipe is egg-free, gluten-free, and sugar-free. It is easily customizable as per your diet and likings. You can make it vegan friendly just by swiping a few ingredients. 

I made this pudding so many times and every time I changed the toppings. Sometimes I added maple syrup, sugar, dates, or honey as sweeteners. I also tried using vanilla extract or cinnamon powder for flavors. The possibilities are endless with this beautiful recipe. 

The combination of dates, almonds, and chocolate tastes so heavenly in my opinion. I have used regular dates in this recipe but you can use 6-7 medjool dates because they are sweeter.

This pudding comes together in 5 minutes once the sweet potatoes are cooked and cool down completely. I usually cook the sweet potatoes ahead of time to save a lot of time. Later on, blend all the ingredients into a smooth puree and your tasty chocolate pudding is ready to eat. 

I prefer to put the pudding in the refrigerator for at least 3-4 hours so the flavors get infused and it tastes amazing. It tastes even better the next day. 

Ingredients

For The Chocolate Pudding:

• Sweet potatoes
• Cocoa powder
• Milk
• Dates
• Honey
• Cinnamon powder
• Salt

For The Toppings:

• Shredded chocolate
• Sliced almonds

Sweet Potato Chocolate Pudding Step By Step Recipe

Preparing Dates

In a small bowl or a cup, add some warm water and soak the dates for about 15 minutes. 

Preparing Sweet Potatoes 

In the inner pot of the Instant Pot, add 1 cup water and place a trivet or steamer basket. 

Scrub, clean, and prick the sweet potatoes with a fork. Place them inside the steamer basket. 

Close the lid, making sure the valve is set to sealing. 

Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 20 minutes.

Let the pressure naturally release (NRP) for 15-20 minutes.

You can follow the same steps using an Indian pressure cooker, letting the sweet potatoes cook for 4 whistles, and naturally releasing the pressure.

Once the sweet potatoes are warm or at room temperature, remove the flesh with your hands or knife, and transfer them to the blender. 

Next, transfer the soaked dates, cocoa powder, cinnamon powder, salt, honey, milk, and blend everything into a smooth puree. You can taste the sweetness at this point and adjust accordingly. 

Set the pudding in an airtight container or serving bowls for 4 hours. 

Tips For Making Sweet Potato Chocolate Pudding

• Cooking the sweet potatoes very soft is very important to achieve a smoother and softer texture of the pudding. 
• Soaking the dates in some warm water helps them become soft so they blend perfectly with the other ingredients for a silky and smooth pudding. 
• Adding a pinch of salt brings out all the sweetness from the sweet potatoes and dates in the pudding. 
• If you like your chocolate pudding less sweeter, you may reduce the date quantity at the beginning while blending, taste the pudding, and start adding a tsp of honey or maple syrup as you go. 

Variations

• For making this pudding in a one pot, you can peel and chop the sweet potatoes into cubes. Transfer the potatoes in the inner pot of an instant pot with 1/2 cup water and cook them on High Pressure for 15 minutes. Once the sweet potatoes cool down, add all the other ingredients and blend with the hand blender until soft and smooth. 
• If you don’t own a pressure cooker, simply peel the sweet potatoes, chop them into cubes, and cover the potatoes completely with some water. Place the pot on the stove on high heat and let the water come to a boil. Boil until the sweet potatoes are soft and easily pierced with a fork for about 15-17 minutes. Drain the water and blend them with the rest of the ingredients.
• To save cooking time, you can buy a store-bought sweet potato puree as well. 
• You can completely skip adding dates in the recipe and add honey or maple syrup for the sweetness – about 4 tbsp. 
• If you like your chocolate pudding more dark, feel free to add ⅓ to ½ cup of cocoa powder, adjust the sweetener, and milk quantity for the perfect taste. 
• For a vegan option, add any kind of plant based milk like oat milk, almond milk, or coconut milk in this recipe. 
• Vanilla extract can be added instead of cinnamon powder. I have tried cinnamon powder and instant coffee powder in the recipe earlier which taste so amazing as well. 

Toppings For Sweet Potato Chocolate Pudding

This sweet potato chocolate pudding tastes amazing on its own but it goes so good with a variety of toppings! 

• Whipped cream and cherries
• Coconut cream, shredded chocolate, and coconut flakes
• Caramelized almonds 
• Chocolate chips and pistachios
• Coconut flakes
• Pecans
• Walnuts
• Cashew nuts
• Hemp seeds
• Granola

How To Store Sweet Potato Chocolate Pudding?

Store the pudding in an airtight container for 3-4 days in the refrigerator. 

You can freeze the pudding in an individual size small airtight container for up to 2 months. 

Take out the container on a countertop for about 30-40 minutes or thaw the pudding container in the refrigerator for a couple of hours before consuming.

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I will love to hear from you! 

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