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. Dairy-free, sweetened with maple syrup, and ready after about 4 hours in the fridge.
Ingredients
- 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.
Nutrition
Calories: 309kcal | Carbohydrates: 53g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 34mg | Fiber: 11g | Sugar: 32g
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