Purple Sweet Potato Chia Pudding
Simple and easy are my foundations when incorporating more wholesome foods to my pantry and fridge.
If I can make something yummy, nutritionally loaded in under 30 mins I consider that a win!
Chia seeds, I love them for fiber and omegas, although there’s a long list they provide, I believe anything with fiber is good for our digestive system. Helps things move along but also keeps our gut micro biome in healthy balance.
If you don’t live in a place that has purple sweet potatoes, keep on scrolling darlings, because I have something for you too!
Orange Sweet potatoes also make a delicious Chia pudding paired with a teaspoon of pumpkin pie spice from my Pumpkin pie ice-cream blog post.
And the use of Oat Milk to give it that oatmeal kind-of feelin.
Now, where were we?
Oh right, did I mention that I LOVE keeping these on hand in my fridge?
Morning breakfast, afternoon snack or perhaps a little something after dinner for a dessert kind fo vibe.
I love to layer mine with unsweetened cashew yogurt and all things Mac-nut and coconut, because, Hello, Local Hawaiian ingredients.
But honestly you can go nuts (pun intended) and load it with whatever your heart calls for- fresh fruit, seeds, nut butter, coconut, chocolate..
you’ll need
Sauce pan, mixing bowl, whisk, measuring cups and spoons, silicone spatula and a good quality blender, mason jars.
That’s it.
Purple sweet potato chia pudding
Sweet, earthy, filling and YUM
DAIRY-FREE + VEGAN + GLUTEN FREE
INGREDIENTS-
1 13.5 oz can of organic coconut milk
1 Cup of cooked purple sweet potato (1-2 small Purple SP)
1/2 cup organic Chia seeds
3 Tbls Maple syrup
1 tsp Vanilla extract
Pinch of salt
Prep time: 15-30 total time: 2 hours 30 min Servings: 4 6 oz mason jars
INSTRUCTIONS-
Peel and dice your sweet potatoes and place in your medium sauce pan. You can either choose to steam or boil them. I chose to boil mine in 2 cups of water until soft. Strain potatoes and cool off by rinsing in cool water.
Add your cup of cooked purple sweet potatoes to blender, add the coconut milk, maple syrup, vanilla, and salt and blend on high for 40 seconds or until well-combined.
Pour liquid into a mixing bowl, and add your 1/2 cup chia seeds and whisk until well combined.
I let sit for 20 mins with cover over the bowl.
I then get my clean 6oz Masson jars and start to layer in my pudding with my vegan yogurt. Its really up to you. You can also just place in a container in the fridge and eat it as you go, but I like to have mine prepared.
Top with fruit and fancyings and put lids on jars and place in fridge for 2 hours or over night.
ENJOY!
Ingredients for orange sweet potato pudding-
2 Cups Oat Milk
1 Cup cooked sweet potato
1/2 cup organic chia seeds
1 tsp vanilla
1 tsp pumpkin spice mix
3 tbls maple syrup
Pinch of salt
Follow instructions above and enjoy.
Remember darlings - “Wholesome ingredients are key to a happy mind, body and spirit.”-Nadine Loraine