Sweet Potato Chocolate Pudding
Silky, chocolatey, and unbelievably creamy, this sweet potato chocolate pudding is the kind of dessert that makes you swoon with every spoonful! Made with just 5 ingredients, it’s smooth, rich, and wholesome. The best part? It takes minutes to make and is naturally sweetened and dairy-free.
I love sneaking veggies into my desserts and bakes. From sweet potato bread to avocado chocolate mousse to chocolate zucchini cake, I’m always experimenting. This sweet potato chocolate pudding recipe is another gem in that collection.
Think of it as your favorite old-fashioned chocolate pudding, but with a wholesome twist (much like my chocolate chia pudding). The sweet potato adds body and natural sweetness. The cocoa gives it depth. The result is a luscious, velvety pudding that feels indulgent yet is secretly good for you.
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Why You’ll Love This Recipe
✨ The pudding is refined sugar-free (dates make it sweet), eggless, and needs no fancy steps. Blend everything, and you have a delicious, creamy chocolate pudding!
✨ The recipe is a clever way to hide veggies in desserts, especially if you have fussy eaters at home. No one will ever guess that the chocolate pudding is made with sweet potatoes!
✨ You’ll love the texture of the pudding! It’s silky smooth and so rich that you can enjoy the pudding as is or top it with whipped cream, nuts, fresh fruit, or some chili to make chili chocolate pudding!
Recipe Ingredients
Sweet potato is the star ingredient! It gives the pudding its rich, creamy texture and natural sweetness. To cook them, I prefer to steam the sweet potatoes, but you can also boil them. Roasting also works beautifully for a deeper flavor.
Sweetener: Dates were my choice. You can use date syrup, maple syrup, or honey if you prefer. Since sweet potatoes are naturally sweet, adjust the quantity to your liking.
Milk: For that luscious, silky finish, full-fat coconut milk is my go-to. It makes the pudding rich without any heaviness. Feel free to swap in any milk of your choice, homemade almond milk, oat milk, or regular dairy milk. You can even use cashew milk like I did in my chocolate cashew chia pudding.
Cocoa powder: Good quality is key. It brings the chocolate flavor to life and balances the natural sweetness of the potatoes and dates.
Sea salt: A pinch of sea salt might sound optional, but it’s not! Trust me. That small pinch? It enhances flavors and balances out the sweetness. Don’t skip it!
Please see the recipe card below for full information about ingredients and quantities.
How To Make Sweet Potato Chocolate Pudding
Okay, now this is a ridiculously simple recipe. Just 5 ingredients - cooked sweet potato, coconut milk, dates, sea salt, and cocoa powder. All of these get blended in your food processor or blender. And that's it!
Step 1: Cook, peel, and roughly chop the sweet potatoes.
Step 2: Pit the dates and soak them in hot water for 5-10 minutes.
Step 3: Add the chopped sweet potato, coconut milk, soaked dates (without the water), sea salt, and cocoa powder to your blender or food processor. Blend until completely smooth.
Step 4: Taste and adjust for sweetness. You may want to add more cocoa powder or dates. If the pudding seems too thick, add more coconut milk to thin it out. The pudding will thicken more as it chills.
Step 5: Transfer into serving dishes, cover, and refrigerate for 2-3 hours.Â
Garnish and enjoy!
Pro Tips
- Pit and soak the dates in warm water for 10 minutes before blending.
- The texture of chocolate pudding made with sweet potato matters! For a silky pudding, blend until absolutely smooth. A high-speed blender works best. A food processor also works, but the consistency will not be the same.
- Always taste and tweak the sweetness before chilling.
- Cover the pudding bowls well to prevent the top from drying out in the refrigerator.
- Refrigerate the sweet potato chocolate pudding for at least 1 hour. The pudding thickens and the flavors meld beautifully.
How To Serve Sweet Potato Chocolate Pudding
Serve this sweet potato chocolate pudding chilled. However, it’s great at room temperature too. The velvety, rich texture is so satisfying on its own! That doesn’t mean you can’t dress it up.
- Top with chopped pistachios, walnuts, or hazelnuts for crunch.
- Sprinkle orange zest on top (and maybe stir some into the pudding too!) If you’ve tried my chocolate orange chia pudding or chocolate orange tart, you’ll know the citrus note is divine with chocolate.Â
- Add a drizzle of vegan caramel sauce or a spoonful of whipped cream for that dessert-parlor feel.
- Finish with a light dusting of sea salt. It really makes the chocolate flavor pop!
Recipe FAQs
Can you taste the sweet potato in this chocolate pudding?
No, you cannot. Like avocados, sweet potatoes add to the texture of the recipe. They make the pudding velvety and rich.
How to store chocolate sweet potato pudding?
Store it in an airtight container in the refrigerator for 3 to 4 days. It firms up slightly as it chills, but remains wonderfully creamy.
Is this sweet potato chocolate pudding vegan?
Yes! The recipe is naturally vegan, dairy-free, and egg-free!
Can I make this ahead of time?
Absolutely. In fact, this pudding tastes even better after chilling for a few hours, as the flavors deepen and the texture sets.
More Easy Chocolate Desserts
Recipe
Sweet Potato Chocolate Pudding
Ingredients
- 1 large Sweet Potato, cooked and peeled
- 1/2 cup Coconut milk You may need more. You can use any milk of your choice
- 12-14 Dates, pitted and soaked in hot water You can use date syrup, honey or maple syrup instead
- 1/4 cup Cocoa powder
- A small pinch of sea salt
Garnish
- Pistachio slivers, Fresh Orange Zest and Sea salt
Instructions
- Roughly chop the sweet potato.1 large Sweet Potato, cooked and peeled
- Add the chopped sweet potato, coconut milk, soaked dates, sea salt, and cocoa powder to your blender or food processor. Blend until completely smooth.1 large Sweet Potato, cooked and peeled, 1/2 cup Coconut milk, 12-14 Dates, pitted and soaked in hot water, 1/4 cup Cocoa powder, A small pinch of sea salt
- Taste and adjust for sweetness. You may want to add more cocoa powder or dates.
- If the pudding seems too thick, add more coconut milk, one tablespoon at a time.
- Transfer into pretty serving dishes and refrigerate for 2-3 hours. Garnish with pistachios, orange zest, and sea salt and serve. Enjoy!
Notes
- Pit and soak the dates in warm water for 10 minutes before blending.
- The texture of chocolate pudding made with sweet potato matters! For a silky pudding, blend until absolutely smooth. A high-speed blender works best. A food processor also works, but the consistency will not be the same.
- Always taste and tweak the sweetness before chilling.
- Cover the pudding bowls well to prevent the top from drying out in the refrigerator.
- Refrigerate the sweet potato chocolate pudding for at least 1 hour. The pudding thickens and the flavors meld beautifully.
Hi Natasha - would it be possible to give a more precise measurement for the sweet potato - either wright or cup measurement. This would be greatly appreciated. Thank you.
Sally
Natasha Author
Hi Sally, thank you so much for pointing this out. I'll update the recipe card asap. I used a big sweet potato, so that would be 180-200 grams. Hope this helps. If you do try this recipe, I'd love to hear how it turned out for you!
This recipe is great! I used melted dark chocolate chips @1/4 C (vegan) and 5 dates. My sweet potato was medium in size. I nuked it and then scooped out the inside.
Natasha Author
That's great to know, Amy! I appreciate your lovely feedback and support. Thank you for leaving a review!
WHERE is the list of AMOUNTS in the recipr, please???
Natasha Author
Hi Barbara, please scroll down to the recipe card. All the measurements and amounts are mentioned there. You can also click on the "jump to recipe" button on top under the title. Hope this helps.