Sweet Potato Chocolate Pudding

This is the lighter, airier, less decadent version of my Chocolate Ganache Pudding.

Still chocolaty, still vegan, still delicious… but made with sweet potato puree instead of avocado and coconut butter.

I took advantage of the inherent sweetness of the potatoes, adding in just a bit of maple syrup. Vanilla extract and espresso powder enhance the chocolate flavor of the cocoa, and vanilla almond milk brings it all together.

The consistency is quite different from the ganache pudding; whereas the latter is dense, this pudding is light and silky.

And a bit more figure-friendly as well.

With our trip to Barbados rapidly approaching – and visions of lounging on the beach in a swimsuit haunting me – I’ve been cutting back on indulgent desserts.

This chocolate pudding definitely qualifies as a lighter treat!

Sweet Potato Chocolate Pudding

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 0 minutes

Keywords: dessert vegan chocolate sweet potatoes pudding

Ingredients (2 servings)

  • 1 cup well-pureed roasted sweet potato flesh (roast a large sweet potato at 400°F for 1 hour – or until super soft – peel and puree flesh in a food processor until perfectly smooth, measure 1 cup)
  • 1/4 cup unsweetened cocoa powder
  • 2 Tbsp pure maple syrup, preferably grade B
  • 1/4 cup unsweetened vanilla almond milk
  • 1/2 tsp espresso powder
  • 1/2 tsp pure vanilla extract


In a food processor, combine all ingredients and puree until well-combined and smooth.

Nutritional Information per Serving:

171.8 calories, 2.0 grams fat, 7.0 grams fiber, 20.5 grams sugar (mostly naturally occurring in the sweet potato), 4.2 grams protein

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25 thoughts on “Sweet Potato Chocolate Pudding

  1. Oh my gosh! I think this recipe is a gift from above. While searching for a sweet potato chip recipe on pinterest, this pudding recipe caught my eye! My son’s diet is limited (by his own pickiness), and it’s hard to get him to eat essential veggies. I was able to sneak sweet potato and pumpkin into a muffin recipe in the past, but he grew tired of those quickly. I had a left over baked sweet potato in the fridge from last nights dinner, had cocoa powder (put in a little extra), used regular milk, skipped the espresso (since this is for my son), used light maple syrup, and vanilla. Super easy, and it’s delicious!! I sampled a little, and wanted to keep going! So excited for him to come home from school and try it! I know he’s going to love it! Really smart! Love it!

  2. I’ve had this bookmarked for quite a while but only made it this week. Amazing! I will definitely be making this more often. :)

  3. Awesome! Now I know what to do with the lone sweet potato I’ve had sitting in my kitchen this month. Would honey be an acceptable substitute for the maple syrup? I don’t have any maple syrup on hand but do have some delicious raw, local honey.

  4. WOW, this was delicious! I know it isn’t whole30 friendly, but I wanted to try something new and chocolate-y and had a sweet potato to use! I didn’t add any sweetener, and used vanilla powder instead of extract. SO decadent tasting yet guilt free!

  5. Just made this as a quick midnight snack- oh my gosh so good. I sprinkled a few coconut chips on it and it was so delicious. Then my sister mixed some with coconut almond milk and a chocolate milkshake like concoction was created. Cannot wait to try in the morning in my smoothie! Thanks for the great recipe!

  6. I found your recipe today and decided to use it to use up the last bit of sweet potatoes we had. I didn’t have all the ingredients, so I had to make some substitutions. I used honey instead of maple syrup, coconut milk instead of almond milk, and dark cocoa instead of regular cocoa. It turned out amazing! Thank you for an amazing recipe!

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