2014-04-14

The Perfect Dessert/Breakfast/Snack: Sweet Potato Chia Pudding

Amazing food and the resort lifestyle go hand in hand. When we come across a recipe this delicious AND this healthy AND this easy, we have to share! It's luxury in a bowl. 



Sweet potatoes - the crux of this pudding - are a nutritional powerhouse and delicious all year round.

They are a fantastic source of fiber, Vitamin B6, Potassium, Vitamin A, Vitamin C and Manganese, and also have good amounts of protein and iron. Plus, they are a healthy way to indulge your sweet tooth. This pudding combines them with another superfood, the chia seed, for a dish that tastes amazing and is very simple to prepare. 

You can eat this for breakfast, snack or even dessert. It's a great pre or post workout snack since it replenishes carbs and proteins and has potassium to combat muscle cramps, but is easy to digest. 

Ingredients:

1 cup puréed sweet potatoes (made from 1 large or 2 smaller potatoes)
2 cups unsweetened vanilla almond milk
½ banana
1 tsp. cinnamon
3 Tbsp. chia seeds
2 Tbsp. almond butter
Stevia to taste (3 - 8 mini scoops)
Pinch of salt
    Instructions:

    -Bake or boil sweet potatoes (for 40 minutes on 375 degrees Fahrenheit, or 20 minutes in boiling water. ***These directions are approximate - depending on the size of your sweet potatoes it could be less. The best thing to do is to begin checking for doneness with a fork (it should pierce the potato easily) about 1/2 way into the suggested cooking time.)

    -Add the softened sweet potatoes, without skins to your high speed blender of choice (We used a Vitamix). 

    -Add everything else, except for the chia seeds. Add a minimal amount of stevia - you can always add more later. 

    -Blend until smooth, taste. Add a little more stevia/spices if desired.

    -Transfer to Mason jar or bowl and mix in the chia seeds. (If pudding is very thick, add a bit more milk and stir.) 

    -Cover and store in fridge for 12-24 hours. 

    -Try not to eat all in one sitting!