This 5-ingredient chocolate sweet potato pudding is a delicious way to incorporate more veggies into your diet. It's extremely versatile and can be served as a snack, healthy dessert or even for breakfast.
Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potatoon a baking tray and pop in the oven for 30-40 minutes or until the potato is tender (insert a fork to check). Remove from the oven and allow to cool completely. Peel.
Place all the ingredients (including the sweet potato) in a blender and puree until velvety smooth.
Spoon the mixture into 4 dishes and refrigerate for at least 30 minutes before serving (alternatively place in the freezer for 15 minutes then serve). See Serving suggestions in *Notes below.
You can bake the sweet potato either whole or halved (if it's quite large).
To save time you can bake the sweet potato ahead and once cooled refrigerate it (unpeeled), covered, until you are ready to make the recipe.
Cocoa or cacao: You can use either though I tend to use cacao in raw desserts as it's a little more nutritious than cocoa (you might also like this collection of 27 cacao recipes).
Cream cheese: Use either full fat or light cream cheese.
Greek yogurt: Substitute natural plain yogurt if preferred.
*Serving suggestions: Serve on its own, with fresh fruit, spoonful of yogurt, muesli, roasted nuts, fruit compote, chocolate flakes or a dollop of whipped cream. Chill for at least 30 minutes before serving (or place in the freezer for 15 minutes then serve).
Storing: You can make this sweet potato chocolate pudding several hours in advance and refrigerate until you are ready to serve it. It's best to cover it to prevent drying on top. You can also keep the mixture in a large bowl, covered, and spoon into your dishes just before serving. Refrigerate for up to 2 days.