Breakfast Sweet Potato Pudding
A creamy breakfast pudding made with sweet potato and a touch of maple syrup.
Servings: 2 people
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
Allergy Variations: If you cannot tolerate oats, you can use quinoa flakes instead. I have also made it with cooked millet. Both make a delicious breakfast pudding.
Gluten-Free Options: Use gluten-free oats, quinoa flakes, or cooked millet in place of regular rolled oats.