• Jillian Lentini

Chocolate Sweet Potato Pudding

Updated: May 18, 2020

This is one my favorite go to desserts when I am craving chocolate. There is zero sugar added and provides another vegetable serving for the day.


  • 1-3 Sweet Potatoes or Yams (the small skinnier ones bake up sweeter and quicker)

  • 1/3 Cup of Dutch Processed Cocoa Powder

  • 1 Can of Unsweetened Coconut Milk (stick to ones with only coconut and water as ingredients)

  • 1 Tsp Vanilla Extract

  • Pinch of Salt

Tip: The quality of cocoa matters. Droste is my favorite followed by Rodelle and then Hersheys Special dark coming in third for that deep rich chocolate flavor.

How to Prepare:

  1. Preheat your oven to 425

  2. Bake sweet potatoes for about an hour until super soft

  3. Let cool and then toss the middles (skin them) into a blender

  4. Add coconut milk, cocoa, vanilla, and salt

  5. Blend until smooth. You may have to scrape down the sides and re-blend.

  6. Enjoy!

Note: Make sure you bake the sweet potatoes. It is what brings out their natural sweetness and sugars. Boiling them or steaming them will not yield the same taste or texture and will not be amazing.

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