You could say that Pamela Salzman‘s upgraded healthy chocolate pudding recipe was a happy accident.
“I threw some leftover sweet potato into a smoothie once and the texture was so unbelievably creamy, it immediately reminded me of pudding,” says the certified holistic health counselor.
The end result? A low-sugar, dairy-free dessert that was a no-brainer to include in her new book, Kitchen Matters. “I think sweet potatoes are so versatile—I’m here to tell you, they’re the new cauliflower!”
It’s not the first recipe to take the high-in-fiber tuber and turn it into something sweet (remember this purple beaut?), but it might be the only one that also utilizes coffee. “The coffee is definitely optional, but I’m a firm believer that it makes the chocolate taste more, well, chocolatey,” Salzman says.
The proof is in the, well, pudding.
Here’s how to make Pamela Salzman’s Sweet Potato Chocolate Pudding.
Sweet Potato Chocolate Pudding
Serves 4 or works great as a tart filling
1 lb sweet potatoes, preferably pale fleshed, but any variety will work
1/4 cup raw cacao powder or unsweetened cocoa powder
6 Tbsp pure Grade A or B maple syrup, or more to taste
2/3 cup unsweetened almond milk
2 Tbsp unsalted, unsweetened almond butter
1/2 tsp instant coffee powder
1/2 tsp pure vanilla extract
3/8 tsp fine-grain sea salt
1. Preheat the oven to 400°F and roast the sweet potatoes on a parchment-lined baking sheet until very tender. The timing depends on the size of the sweet potatoes, anywhere from 30 to 60 minutes. If there are multiple sweet potatoes, space them out on the sheet pan. Alternatively, peel the sweet potatoes, cut into chunks, and steam until tender. (This will be faster but they won’t be as sweet.)
2. Remove the skin, place the cooked sweet potatoes in a food processor or high-speed blender with all the remaining ingredients, and process until perfectly smooth. Taste and adjust the sweetness. Serve at room temperature or chill until cold. Top with your desired toppings. Can be made up to three days in advance.
To make this nut-free, use unsweetened and unsalted sunflower butter and any milk (dairy-free if necessary). The amount of almond milk will depend on the starchiness of the sweet potatoes and desired consistency.
Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. You can find more mouthwatering, must-try ideas from the Recipe of the Week archive.
Excerpted from Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat—Wholesome, Nourishing, Unforgettable by Pamela Salzman. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
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