Dreamy Cherry & SWEET POTATO Pudding (Naturally Sweet)
Pairing cherries (or other stone fruits) with sweet potatoes creates a creamy, light, and luscious dessert—with zero added sugar! The perfect healthy treat.
Servings: 4
Equipment
- food processor I'm using one by the brand Magimix
Ingredients
Pudding
- 2 large sweet potatoes approx. 500 g
- 750 g cherries* (approx. 650 g after pitting them)
- 3 tablespoons cashew butter or almond butter
- 1 teaspoon ground vanilla bean or cinnamon
- 4 tablespoons rolled oats
Topping (optional)
- 2 tablespoons cacao nibs
- 3 tablespoons dried cranberries
- Handful of cherries
Instructions
- Preheat the oven to 250°C (482°F). Bake the whole sweet potatoes for 30-45 minutes. They’re done when their natural sugars start oozing out, charring slightly, and giving off a caramelized aroma. Let them cool completely.
- Pit the cherries.
- Slice open the sweet potatoes, scoop out the flesh, and discard the skin. (The skin will be charred black, which is totally normal—it’s just the caramelized sugars!)
- In a food processor, blend the pitted cherries, the potatoes, cashew or almond butter, and the ground vanilla bean or cinnamon until you get a cream.
- Transfer the mixture to a bowl and stir in the oats.
- Cover and let it rest in the fridge for 2-3 hours or overnight.
- Before serving, give the pudding a good stir, then divide it into bowls or jars. If you like, you can top with cacao nibs, dried cranberries, and fresh cherries.
- Store in the fridge for up to a week. (Note: Some liquid may separate over time—just stir before eating!)
Notes
* Other stone fruits, such as peaches, plums, or apricots, work as well!