Sweet Potato Breakfast Pudding


Sweet Potato Breakfast Pudding

Getting oatmeal and smoothie-d out, but you're not a savory breakfast person? This insanely rich and nutritious breakfast pudding is the answer!
Servings 3


  • 2 1/2 cups sweet potato peeled and diced into 1 inch cubes
  • 1 large ripe banana
  • 6 medjool dates pitted
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia seeds
  • 1/2 cup unsweetend almond or coconut milk


  • 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.
  • 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.
  • 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
Course: Breakfast
Cuisine: American
Keyword: Dairy Free, Gluten Free, grain free, healthy breakfast, sweet potato pudding, Vegan, Vegetarian
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