I had another recipe ready to go for you today, but I decided to switch it up at the last minute. Because I’m crazy like that. Don’t worry, you’ll get the other recipe but this one comes first.
I actually came up with this pudding because of some unfortunate events. Lately, I’ve been doing smoothie bowls for my afternoon meal. They’re delicious and a great way to get in a bunch of veggies. Ok. Who am I kidding? They’re the BEST way to shovel toppings and copious amounts of nut butter into my face. But we’ll pretend it’s the veggie thing.
Anyways, Monday through Wednesday last week about 15 minutes after I finished my smoothie bowl my stomach would feel awful. It wouldn’t be long until I rushed to the toilet (TMI? IDC) and for the rest of the day, my stomach would be icky. It took a FULL three days to realize maybe something was up with my smoothie. Sometimes I’m not too bright.
After realizing something I was putting in my smoothie was making me ill, I had to figure out another alternative. The only problem with this is I usually have the same thing every day and I don’t buy many other food things once I have my menu set. Which leaves little room for switching things up. What I did have? Some leftover mashed sweet potato from making my calzones (have you made them yet? DO IT), some cans of pumpkin from my great pumpkin buying binge of 2013 (yes, I still have two pallets and yes, they’re still good), a little leftover Kite Hill non-dairy, yogurt, some random berries and my chia jam.
I did what any good human being would do and blended them all together and hoped for the best. I wasn’t expecting much, but when I took my first bite, it was good. Like really good. The mashed sweet potatoes and pumpkin had a super smooth texture, the yogurt gave just a little bit of a tang, and the berries and chia jam added just the right amount of sweetness. And the best part? I could still get my hefty dose of toppings and nut butter into my belly.
All was right with the world.
Even though it sounds weird, it’s a really great meal. But not really because I mean, there is sweet potato pie. Why not sweet potato pudding too? Oh well, it’s good to try some weird things. Switch it up every now and then. Go against the grain. Be bold. Spit into the wind. Wait, DON’T spit into the wind. Or tug on Superman’s cape for that matter. But DO make this Sweet Potato Breakfast Pudding.
Sweet Potato Breakfast Pudding
- 1/2 cup mashed sweet potato (I used Hannah white sweet potatoes)
- 1/2 cup canned pumpkin
- 1/2 cup plain yogurt, dairy OR non-dairy (Forager and Kite Hill are my two favorites)
- 1 tbsp chia jam OR any other jam (if you’re Monica you have a jam plan)
- 1 tsp cinnamon
- 2 tsp ground flax
- 1 tbsp collagen powder, optional
- handful of berries (blueberry, blackberry, strawberry, raspberry, or even cranberry if you have it)
- 1 tbsp honey or maple syrup, optional if you need more sweetness (try it without first)
- ALL THE TOPPINGS: cacao nibs, hemp seeds, pumpkin seeds, sliced almonds, chia seeds, cashews, any nut or seed butter, more cinnamon, toasted coconut shreds, anything your little heart desires.
** Make sure your mashed sweet potato is totally cool before you use it. This creates resistant starch (which is good) and won’t heat up the other ingredients. **
- Combine the mashed sweet potato, canned pumpkin, yogurt, cinnamon, and ground flax together. You can do this with a blender, immersion blender, or just with a spoon. Just make sure it’s all mixed really well.
- Put the pudding in a mug or bowl and then swirl in the chia jam and berries.
- Top with any and all the toppings and then enjoy!
Note: You could mix a bigger batch of the pudding basic ingredients and then store it in the fridge for up to a week. Take out how much you want each morning and then add your toppings!