Purple Sweet Potato Chia Pudding (Dairy-Free, Refined Sugar-Free)
Blended purple sweet potato gives this chia pudding its vivid violet color and a creamy, gently sweet base, with hints of cardamom, vanilla, and almond. It’s dairy-free, sweetened with maple syrup, and sets in the fridge in about 4 hours – enjoy it for breakfast, a snack, or dessert.
Good to know before you start
- Cook the sweet potato first: Bake or boil it for 30–40 minutes and let it cool, or use a leftover cooked one.
- Chill time: At least 4 hours, or overnight.
- No purple sweet potato? An orange sweet potato works instead – the pudding will just be orange.
- Make ahead: It keeps covered in the fridge for up to 4 days, so you can make a big batch. Chia pudding can be frozen, but it turns a little icy once thawed.
When it comes to comfort food, potatoes are my first option.
And, well, when it comes to a healthy treat that can be enjoyed at breakfast, for a snack, as well as masquerade as a dessert, chia pudding is my go-to option.
So, I decided to marry my two loves in this purple sweet potato chia pudding.
I love this purple sweet potato chia pudding as it is creamy, gently sweet, and completely dairy-free. And, you only need 7 ingredients to make it.
What are the ingredients needed to make this chia pudding?
You will need the following 7 ingredients to make this, and they are:
Purple sweet potato
I used a baked purple sweet potato and not ube, also known as purple yam, in this chia pudding. However, if you want to use ube instead of purple sweet potato, go right ahead. While both look very similar, there are a few differences between the two.
Purple sweet potatoes grow underground as they are tubers and ube grow on vines. Purple sweet potatoes are said to be ever so slightly less sweet than ube and can have a drier texture as well.
Dairy-free milk
Almond milk is what I always have on hand so that is what I used in this recipe. But oatmilk or cashew milk would work as well.
Chia seeds
I used black chia seeds in this recipe.
Cardamom
Powdered cardamom adds such a delightful depth of flavor to this chia pudding.
Maple syrup
I used maple syrup as I was trying to keep this recipe refined sugar free. Instead of maple syrup, you could also use brown sugar.
Vanilla extract
Pure vanilla extract seems to pull all the 7 ingredients together beautifully and add so much aroma to this chia pudding.
Almond extract
Just like vanilla extract, aromatic almond extract amps up the flavor and aroma of this creamy comforting healthy pudding.
Once you have all these ingredients together, it is just a matter of blending all the ingredients, minus the chia seeds. Then adding the chia seeds to the blended mixture and mixing the two together using a spoon. Chill these for at least 4 hours or overnight so the chia seeds are able to absorb some of the liquid and turn into gelatinous gobs of deliciousness.
Top these chia puddings with coconut cream, your favorite fruits, maybe even some nuts or granola, and enjoy them for a quick easy breakfast, on the go snack, or a healthy dessert.
Tips from readers
- Ieva loved the subtle hint of cardamom with the sweet potato, and the children in her family were excited about the vibrant color.
More chia pudding recipes
Avocado Chia Pudding (Dairy-Free, Make-Ahead)
Pumpkin Spice Chia Pudding (6 Ingredients, Dairy-Free)
Carrot Cake Chia Pudding (Make-Ahead Breakfast)
Purple Sweet Potato Chia Pudding (Dairy-Free, Refined Sugar-Free)
Print Pin RateIngredients
- 1 cooked medium purple sweet potato
- 1 cup almond milk
- 1/4 cup chia seeds
- 1/2 tsp cardamom
- 4 tbsp. maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
Instructions
- If you have a cooked purple sweet potato on hand, then use that. If not, follow the directions in the next step.
- Rinse the purple sweet potato, then cook it one of two ways: 1) Wrap it in foil and bake it at 400°F for 30-40 minutes. 2) Poke it with a fork, place it in a pan, cover it with water, and boil over medium heat for 30-40 minutes. Cool the purple sweet potato before using it.
- Add the cooked purple sweet potato into a blender. Also add in the almond milk, cardamom, maple syrup, vanilla extract, and almond extract, and blend well until smooth and creamy.
- Divide the chia seeds between 2 serving bowls and divide the creamy purple sweet potato mix between the two bowls.
- Mix well so the chia seeds are evenly coated by the creamy purple sweet potato mix.
- Place the serving bowls in the fridge and let chill for 4 hours to overnight. During this time, the chia seeds will absorb the creamy purple sweet potato mixture and become more gelatinous.
- Serve these purple sweet potato chia puddings chilled and topped with coconut cream and berries.
Notes
- No purple sweet potato? An orange sweet potato works – the pudding will just be orange.
- Keeps covered in the fridge for up to 4 days.
Can you substitute powder for the sweet potato
I have not used powder – you could use an orange / popular sweet potato instead…
Can this be made in bulk and/or can thos be frozen and eaten as a frozen treat?
Gorgeous color! I want this. 🙂
So deliciously sweet but also visually stunning!
What an amazing colour! This looks delicious and a great light breakfast or dessert.
Truelly amazing in taste and flavors in this recipe. Will definitely make again, very good recipe!
The color alone makes this so fun to make! Love it.
What a wonderful combination! Absolutely loved the subtle hint of cardamom with the sweet potato. And even the children in the family enjoyed this pudding and were very excited about the vibrant colour! Thanks!