Tuesday, March 1, 2016
Vegan Mexican Chocolate Sweet Potato Pudding
I made Chocolate Peanut Butter Avocado Pudding this summer. Carol and I thought it was fantastic. It was featured on Tips and Tricks, Turn it up Tuesday and Beautifully Bohemian.
It was so good that I really didn't need to look for another chocolate pudding but that's not me. New and different recipes intrigue me.
Sweet potato in pudding? Why not. Carrie Underwood loves her pumpkin pudding. What's not to love about sweet potatoes?
Adapted from The Vegan 8-Brandi used stevia and coconut sugar, which I didn't use. She also added cayenne which I didn't.
1½ cups packed cooked mashed orange sweet potatoes (I used 1 large one)
½ cup Almond milk
5 tablespoons unsweetened cocoa powder
3 tablespoons honey*
½ tablespoon strong cinnamon (I use Saigon)
1/8 teaspoon cayenne
1 teaspoon vanilla extract ( I used caramel extract)
¼ teaspoon fine sea salt
1- Bake sweet potato in a 400 degree oven until soft. Time will depend on the size of the sweet potatoes. You want them very soft inside. Brandi mentioned NOT to microwave them.
2- Remove from oven when they are soft ( you can tell by using an oven mitt and giving them a squeeze). Set aside and let cool.
3. Remove skins from the sweet potato and mash. Measure 1 and 1/2 cups. Place in a food processor and pulse until smooth.
4. Add milk, cocoa,honey, cinnamon, cayenne, caramel extract and salt to the food processor and pulse until completely smooth.
5- Transfer from the food processor into a medium size bowl. Cover and chill a few hours.
* I thought 3 tablespoons would be enough, it tasted ok but I wanted it to be sweeter. Added another tablespoon. Adjust the sweetness to your taste.