Finally! A chocolate pudding you can serve with a good conscience. And talk about sneaky—you can't taste the sweet potato—it just adds a natural sweetness and a creamy texture to the pudding.
cup sweet potato puree, about 1 medium sweet potato
cup unsweetened cocoa powder
tsp pure vanilla extract
vanilla flavored Greek yogurt
mini chocolate chips
Roast the sweet potato at 400 degrees for about 50 minutes until tender. Cool down for at least 10 minutes. (Leftover roasted sweet potatoes from the fridge can also be used.)
Puree the sweet potato flesh in a food processor until very smooth. Alternately, you can use pure sweet potato puree from a can (not pie filling).
Mix in the cocoa powder, milk, maple syrup and vanilla extract. Store in glass or Ziploc® containers. Let cool down in the fridge for an hour before eating.
When serving, add a few tablespoons of vanilla flavored Greek yogurt to a Ziploc® snack bag. Snip off the corner and use it to pipe out a design on top. Garnish with mini chocolate chips and let the kids enjoy (or eat it all yourself)!