Sweet Potato Chocolate Pudding Food

ALL-TIME FAVORITE SWEET POTATO PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
• Bake in preheated oven until hot and golden brown on top, about 30 minutes.

SWEET POTATO CAKE WITH CHOCOLATE PUDDING FROSTING

Steps:

• Begin by preparing the frosting first. I know it's unusual, but it works better when it's chilled a little. To make the chocolate pudding frosting follow the directions outlined in my "Secret Ingredient" Gluten-Free, Vegan, and Paleo Chocolate Pudding recipe. Then place the pudding in the fridge to chill while working on the cake part.
• Preheat oven to 350F. Oil your cake pan(s) and line the bottom with parchment paper (I used two 6″ pans - see notes above ingredients for other options). Set aside.
• Place sweet potato puree, oil, maple syrup, vanilla extract, spices, and salt into a large mixing bowl and blend together using an immersion blender. Note: if you don't have an immersion blender, blend these ingredients together in a blender and then transfer into a mixing bowl).
• Add in all remaining cake ingredients, except for the add-ins and extra pumpkin seeds, and mix thoroughly with a wooden spoon to combine.
• Divide the mixture between your two cake pans and smooth out. Gently tap the pans on the counter a few times to eliminate any air bubbles.
• Bake in a preheated oven for 40 minutes (or until a skewer inserted in the center comes out dry). Remove from oven and chill on a cooling rack for 10 minutes. Then carefully take out of the pans and continue to chill on a cooling rack until the cakes are completely cooled off.
• {Skip this step if making a single layer cake or muffins} Once the cake is cooled completely, if you're making a 2 layer cake (as pictured), carefully cut off the domed top from one of the cake layers (the one that will be going on the bottom).
• Frost the cake using the chilled frosting and place back in the fridge for at least an hour for the frosting to set. Decorate to your liking and enjoy with a nice cup of joe or some DIY spiced pumpkin seed milk ;)

SWEET POTATO CHOCOLATE PUDDING (LOW SUGAR)

Steps:

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potato on a baking tray and pop in the oven for 30-40 minutes or until the potato is tender (insert a fork to check). Remove from the oven and allow to cool completely. Peel.
• Place all the ingredients (including the sweet potato) in a blender and puree until velvety smooth.
• Spoon the mixture into 4 dishes and refrigerate for at least 30 minutes before serving (alternatively place in the freezer for 15 minutes then serve). See Serving suggestions in *Notes below.

LOW FAT SWEET POTATO CHOCOLATE PUDDING

Steps:

• Wash, peel and chop the sweet potatoes. Steam them for about 25 minutes or until they're soft.
• When they're cold, place them in a blender with the rest of the ingredients and blend until smooth.
• You can serve the pudding immediately, but we prefer to store it in the fridge for at least 1 hour.
• We added some chopped pistachios and cacao nibs on top.

SWEET POTATO CHOCOLATE PUDDING

Steps:

• Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
• Place the potatoes on the baking sheet and bake in the oven until soft, about 45-60 minutes, depending on the size of the potatoes. (Test for doneness with a knife-if it goes in easily, the potatoes are done).
• Remove from the oven and let cool until easy to handle, about 10 minutes. (You can do this step ahead and store the unpeeled potatoes in the fridge for 1-2 days).
• Peel the potatoes by cutting the skin lengthwise. Scoop out the flesh and place it in a high-speed blender or food processor.
• Add the cacao powder, maple syrup, almond milk, almond butter, orange zest, cinnamon, vanilla extract, and salt to the blender. Process until smooth. (Add a tablespoon or more of almond milk to achieve your desired consistency).
• Taste for sweetness and add more maple syrup if you like.
• Chill in the refrigerator or serve at room temperature, topped with fresh fruit or your favorite toppings.
• Store covered in the refrigerator, for up to 4 days.

EASY SWEET POTATO CHOCOLATE PUDDING (GLUTEN AND DAIRY FREE)

Steps:

• Place all ingredients in a blender or food processor and puree until smooth.
• Serve (doesn't get much easier than this, eh?)!

CHOCOLATE SWEET POTATO PUDDING

Steps:

• Preheat oven to 400°F. Wash the sweet potatoes and pat dry. Prick the sweet potatoes all over with a fork and place directly on the grate in the oven. Bake for about 30-35 minutes, or until tender. (A knife should easily glide through, if not return to the oven and check again in 5-10 minutes.) Remove from oven and let sit until cool enough to handle but still warm.
• Cut sweet potatoes in half lengthwise and scoop out the flesh (you should have about 300g). Place the sweet potato flesh along with the coconut milk, dates, vanilla extract and salt in a high speed blender and blend until very smooth and creamy.
• Add cocoa powder and chocolate protein powder and blend again until silky smooth. Scrape into serving dishes, cover and place in fridge to chill for at least 2 hours.

SWEET POTATO, PUMPKIN & COCONUT PUDDING

Steps:

• Heat oven to 350ºF.
• Mix all ingredients except marshmallows and coconut until blended; spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 45 min. or until heated through.
• Heat broiler. Top casserole with marshmallows. Broil, 6 inches from heat, 1 to 2 min. or until golden brown. Sprinkle with coconut. Serve warm.

SWEET POTATO CHIA PUDDING

Steps:

• Add the milk, vanilla and your choice of sweetener to a glass jar or other sealable container. Mix well until no clumps of chia seeds remain. Place in the fridge for at least 2 hours, ideally overnight.
• Once the chia seed pudding is ready to eat, mix the mashed sweet potato with the cinnamon and cardamom then add it to the chia pudding.
• Top with dairy-free yogurt and pecans.

VEGAN MEXICAN CHOCOLATE SWEET POTATO PUDDING

Steps:

• Bake your sweet potatoes on parchment paper on a pan, not directly on the oven rack, at 400 degrees for 45 minutes to an hour. Depending on the size, the time will vary. You want them squishy soft. I recommend baking these over microwaving because they will have a sweeter flavor and more moisture this way.
• Let your sweet potatoes cool and peel the skins. Mash completely with a fork and then measure 1 1/2 cups packed and leveled off. Weigh 300 grams for the most accurate result. Add to a food processor. Process until smooth.
• Add the remaining ingredients (starting with less milk at first) and process for a couple of minutes until completely smooth. Scrape down the sides well and process once more or process until it's as smooth as you like, which can vary based on the milk used. Taste and adjust if needed, adding more syrup/coconut sugar/milk. Some sweet potatoes are sweeter than others, so it can vary.
• Chill in a container for a couple of hours or more before eating. You could eat it immediately if you like, but it does taste better cold, like regular pudding does.

CHOCOLATE SWEET POTATO PUDDING

Steps:

• Add chocolate and coconut oil to a small skillet and heat over medium-low, stirring until chocolate has melted; set aside.
• If you haven't already, place cooked sweet potato into your food processor and pulse for 10 seconds or so. Then, with the motor still running, add the melted chocolate, syrup, yogurt, and cinnamon in through the top and pulse until smooth.
• Scoop pudding out into a jar or two, then place in the refrigerator for at least 2 hours. Enjoy!

VEGAN SWEET POTATO PUDDING

Steps:

• Add all ingredients to a food processor and process on low for 15 seconds until all ingredients have been combined. Stop, scrape down the sides and then process on low for another 10 seconds.
• Place in an airtight container and refrigerate until ready to serve or separate into individual serving bowls and either refrigerate until ready to serve or serve immediately.
• Serve plain or topped with coconut whipped cream and a sprinkle of ground cinnamon.

SWEET POTATO PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
• With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
• Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
• In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.

EASY VEGAN SWEET POTATO CHOCOLATE PUDDING

Steps:

• Place sweet potato puree (check How to make sweet potato puree for instructions), 1 ripe banana, peanut butter, cacao powder, date syrup (optional), and rice milk into a high-speed blender. Blend briefly until smooth and creamy.Note: If the consistency is too thick to your liking, you can add a little extra rice milk or water until you reach the desired consistency.
• Serve in jars and add toppings of your choice.

CHOCOLATE SWEET POTATO PUDDING [VEGAN, OIL-FREE]

Steps:

• Blend or process all of the ingredients together for 1 to 2 minutes.