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  • Prep-time: / Ready In:
  • Makes 2 cups

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. For crumble topping, in a clean food processor combine the remaining ingredients. Process until small crumbly texture. Sprinkle over chilled pudding.
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Comments (16)

(5 from 3 votes)
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Shirley1 week ago
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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

Kaleigh2 days ago
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Shirley, you can plug it in as a recipe on the “Lose It!” or “MyFitnessPal” apps!

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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

Laura11 months ago
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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 S1 year ago
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Is the tahini a must ingredient?

LJ Grant1 year ago
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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!)

Lianne1 year ago
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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.

Liz Turner2 months ago
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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

LJ Grant1 year ago
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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.)

Lee1 year ago
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Maybe 4 cups cubed condenses to 2 cups cooked?

Ellen Frisch1 year ago
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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.

Kellie11 months ago
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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!

Holly1 year ago
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Absolutely delicious!

Amanda1 year ago
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Really good! Used a purple sweet potato – great texture, not too sweet; very satisfying.

Shelley Harris1 year ago
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Any flavors Molly puts together are incredible. Can’t wait to make this. And share.

Tamara Miller1 year ago
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Is there nutritional value for this recipe?

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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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