Sweet Potato Chocolate Pudding with Pecan Crumble

Tender cooked sweet potatoes form the base of this luscious autumnal pudding. Rich cocoa powder, caramel-like dates, and a dash of salty tahini transform it into a creamy treat that’s perfect for a Thanksgiving feast. The crunchy crumb topping is scented with the fall flavors of nutmeg and cinnamon, adding an extra cozy flourish to this good-for-you dessert.   

From cleanfooddirtygirl.com

By Molly Patrick,


  • 1 large sweet potato, unpeeled, chopped into 1-inch cubes (4 cups)
  • 4 whole dates, pitted
  • ¼ cup unsweetened, unflavored plant-based milk
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoon pure maple syrup
  • 1 teaspoon tahini
  • Sea salt, to taste
  • ¼ cup raw pecans, walnuts, or almonds
  • ¼ cup coarsely chopped dates
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon


  • In a medium saucepan combine sweet potato, whole dates, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until sweet potato is tender. Drain sweet potato and dates in a colander; cool 5 minutes.
  • Transfer sweet potato and dates to a food processor. Add the next five ingredients (through salt). Process until very smooth and creamy. Transfer to a bowl; cover and chill at least 1 hour.
  • For crumble topping, in a clean food processor combine the remaining ingredients. Process until small crumbly texture. Sprinkle over chilled pudding.

Comments (17)

(5 from 4 votes)

Recipe Rating

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I skipped the first step and added 2 previously cooked medium sweet potatoes and 4 Mejdool dates to the food processor with the other ingredients in step 2. Absolutely delicious immediately after processing - I did not even wait for it to cool! And I left off the topping.


Could you please post nutritional info—diabetic and on insulin so need to know carbs and fats—would and so helpful and I wouldn’t be guessing all the time on your recipes Thanks

Courtney Davison

Hi Shirley, We hear your feedback, and this is something that we're discussing for the future. Please stay tuned for updates! Thank you, Courtney Editor, Forks Over Knives


Shirley, you can plug it in as a recipe on the "Lose It!" or "MyFitnessPal" apps!


We loved this and didn’t even bother with the toppings! We enjoyed some while it was still warm and also enjoyed it chilled. Would be delish with some fresh strawberries. And I loved knowing how healthy it was!

Robin S

Is the tahini a must ingredient?

LJ Grant

You could probably use sunflower seed butter in place of tahini if you don't like the taste of tahini (or can't get it.) I may try that myself, now that I've mentioned it (although I like tahini plenty!)


There's a typo in the first ingredient. It says 1 large sweet potato,,, then in brackets, (4 cups). My large sweet potato only made 2 cups. I was in a dilemma -- does it mean 2 sweet potatoes, or 2 cups? Then I noticed the recipe yields 2 cups total, so the first ingredient should have 2 cups in brackets rather than 4.


Maybe 4 cups cubed condenses to 2 cups cooked?

LJ Grant

Hi Lianne, I see what you are pointing out. I agree... the quantity in parentheses ought to be 2 cups. I will be making this and that's what I'm going to go by. Did you actually like the finished product? I can't wait (but I have to, ha ha.)

Liz Turner

It isn't a typo. I large sweet potato diced 1 inch thick should yield about 4 cups of cubes. If it doesn't, dice some more sweet potato until you have 4 cups of cubes. --Liz Turner, FOK editor in chief

Ellen Frisch

Recipe says "sweet potatoes", but the colour and other links show yams. (Yams are definitely different from a sweet potato - darker orange and thicker red skin).... I'm looking forward to making with yams.


Actually the orange sweet potatoes used in this recipe are indeed sweet potatoes. They’re often referred to colloquially as “yams”, but true yams are generally imported here from Africa. My husband is from Africa so we often seek out international markets to find true yams, something I had never seen or eaten until I met him!


Absolutely delicious!


Really good! Used a purple sweet potato - great texture, not too sweet; very satisfying.

Shelley Harris

Any flavors Molly puts together are incredible. Can’t wait to make this. And share.

Tamara Miller

Is there nutritional value for this recipe?

About the Author

Headshot of Molly Patrick

About the Author

Molly Patrick

Molly Patrick is the founder of cleanfooddirtygirl.com, a website dedicated to helping people eat more whole plant food and less of everything else. Through her writing, recipes, programs, and coaching, she inspires, motivates, and educates people all over the globe to prevent illness and disease with the food they eat. Find her on Instagram and Facebook.
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