Sweet Potato Breakfast Pudding

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Sweet Potato Breakfast Pudding
COMMENTS
WP_Post Object
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    [ID] => 6979
    [post_author] => 2
    [post_date] => 2015-06-08 09:39:16
    [post_date_gmt] => 2015-06-08 15:39:16
    [post_content] => S
    [post_title] => Sweet Potato Breakfast Pudding
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    [post_name] => sweet-potato-breakfast-pudding
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    [post_modified] => 2015-06-09 10:15:26
    [post_modified_gmt] => 2015-06-09 16:15:26
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    [guid] => http://llbalanced.com/?post_type=recipe&p=6979
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06.08
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TOTAL TIME :20minutes
3servings
INGREDIENTS
  • 2 1/2 cups sweet potato peeled and diced into 1 inch cubes
  • 1 large ripe banana
  • 6 medjool dates pit in
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons grassfed gelatin powder (optional but helps thicken, can add 2 tbsp chia instead)
  • 1/2 cup almond or coconut milk
DIRECTIONS
  1. Add diced sweet potato to a large pot and cover with cold water. Bring to a boil and cook until pieces can be easily pierced with a fork, approximately 12-15 minutes.
  2. Drain sweet potato and set aside to cool for 15 minutes. Refrigerate to speed up the process. Place all ingredients in a high speed blender and puree until smooth.
  3. Empty pudding into a sealable container and refrigerate 3 hours to overnight before serving. Optional topping ideas // almond butter, coconut flakes, toasted pecans, chopped dates, coconut cream, fresh fruit
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Previous Posts:

  • This looks amazing, and I am going to try! Thanks for sharing!!!!

  • Frances Wilson Sacripanti

    Looks and sounds divine !