Sweet-Potato Pudding

Name: Sweet-Potato Pudding
Total time: 10 min
Yield: 2 servings
Ingredients: 1 roasted sweet potato, skin removed; 3 tablespoons unsweetened almond milk; 2 tablespoons almond butter; Generous pinch cinnamon; Generous pinch kosher salt; Pomegranate arils, sliced almonds, and toasted unsweetened coconut flakes, for serving

Recipe photo courtesy of Chris Simpson

This dairy-free 'pudding' has plenty of complex carbohydrates to keep you up and running until lunchtime. Not a morning person? Roast a sweet potato at 400°F for an hour when you're prepping dinner, and you're already halfway done with tomorrow's breakfast.

Source: Martha Stewart Living, December 2019

10 mins 2

Total Time Servings

Ingredients

1 roasted sweet potato, skin removed
3 tablespoons unsweetened almond milk
2 tablespoons almond butter
Generous pinch cinnamon
Generous pinch kosher salt
Pomegranate arils, sliced almonds, and toasted unsweetened coconut flakes, for serving

Directions

1.
Combine sweet potato flesh (about 1 cup), almond milk, almond butter, cinnamon, and salt in a food processor and blend until smooth. Serve immediately with pomegranate arils, almonds, and coconut flakes or refrigerate in an airtight container up to 5 days.