This luscious chocolatey pudding has a secret ingredient – sweet potatoes! With the addition of creamy milk chocolate and rich cocoa powder, you’d never guess there are veggies inside this velvety treat.
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Directions
Pierce the sweet potatoes 4 to 5 times with a fork and transfer to a microwave-safe plate. Microwave, flipping halfway through, until fork-tender, about 10 minutes (see Cook’s Note). Let cool for about 1 minute.
Meanwhile, microwave the oat milk in a microwave-safe measuring cup in 30-second increments until warm to the touch, about 1 minute.
Carefully peel the potatoes and add to a blender. Add the oat milk and process on medium until smooth, about 30 seconds. If the blender stalls, use a rubber spatula to mix a bit and then blend again. Add the milk chocolate, cocoa powder, maple syrup, vanilla and a pinch of kosher salt. Blend on high until very smooth and silky, about 30 seconds. Divide the mixture among 8 small bowls. Cover each pudding with plastic wrap. Refrigerate until chilled, at least 1 hour and up to 24 hours.
Top each pudding with a pinch of flaky sea salt.
Cook’s Note
Microwave times may vary based on size of potatoes and wattage of microwave.
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