When you think of pudding, what’s the first thing that comes to mind? Chocolate or maybe butterscotch? Those were two of my favorites when I was a kid. But pudding doesn’t have to be full of sugar–one of those addicting ingredients that often sabotage our health goals. How about a pudding that’s loaded with natural sweetness and powerful antioxidants to help you live well naturally?
This week, I whipped up a new kind of pudding that’s destined to become a favorite on my family’s breakfast table. One of my favorite veggies is a baked sweet potato–my comfort foods are always smooth and creamy. It’s good enough by itself for a breakfast food. But when it’s baked and mixed with some other breakfast standby’s–milk and oats–it becomes a brand new delight. I’m sure you’ll be smacking your lips just like we were.
Sweet Potato Health-Bite
Sweet potato loves you back in so many ways! It’s one of those veggies that keeps giving and giving. Just one medium-sized sweet potato provides 400% of the vitamin A you need each day. This helps keep your eyes healthy, your immune system strong, It’s also good for your heart, kidneys, and reproductive organs.
Breakfast Sweet Potato Pudding
Ingredients
- 1 cup baked sweet potatoes
- 1/3 cup rolled oats
- 1/2 cup unsweetened almond milk or your favorite plant milk
- 1 tbsp maple syrup
- 1/2 tsp coriander (optional but recommended)
Instructions
- Combine all ingredients in a food processor or high-speed blender.
- Every sweet potato has different amounts of natural sweetness. If desired, add a little more maple syrup or a few pitted dates.
- Blend until smooth. Add additional milk, a little at a time until you have a pudding consistency.
- Refrigerate to chill; serve.
Notes
