Low Iodine Cinnamon-Walnut Sweet Potato Chocolate Pudding
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Learn more →Ingredients
4 servings
For the pudding
- 1 lb sweet potatoes (about 2 medium), scrubbed
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp unsweetened cocoa powder
- 3 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp pure vanilla extract
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the walnuts
- ½ cup raw walnut halves, roughly chopped
- 1 tsp extra virgin olive oil
- ¼ tsp ground cinnamon
- 1 pinch fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the sweet potatoes directly on a baking sheet and roast for 40–45 minutes, until a knife slides through the thickest part with no resistance and the skins are wrinkled and slightly caramelized at the tips.
- 2
Remove the sweet potatoes from the oven and let them cool on the baking sheet for 10 minutes, until cool enough to handle. Peel away and discard the skins, then transfer the flesh to a blender or food processor.
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