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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

Sweet Potato Chocolate Pudding with Pecan Crumble in a glass jar

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 (12)

(5 from 3 votes)
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Laura3 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 S7 months ago
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Is the tahini a must ingredient?

LJ Grant7 months 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!)

Lianne7 months 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.

LJ Grant7 months 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.)

Lee7 months ago
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Maybe 4 cups cubed condenses to 2 cups cooked?

Ellen Frisch7 months 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.

Kellie2 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!

Holly7 months ago
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Absolutely delicious!

Amanda8 months ago
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Really good! Used a purple sweet potato – great texture, not too sweet; very satisfying.

Shelley Harris8 months ago
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Any flavors Molly puts together are incredible. Can’t wait to make this. And share.

Tamara Miller8 months ago
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Is there nutritional value for this recipe?

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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.

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