Sweet Potato Pudding with Oats and Cherries (With No Added Sugar)
Pairing cherries with sweet potatoes results in a creamy, light and luscious dessert that doesn't require any added sugar. The perfect healthy treat!
Servings: 4
Ingredients
Pudding
- 2 large sweet potatoes approx. 500 g
- 750 g cherries with pits (approx. 650 g pitted)
- 3 tablespoons cashew butter or almond butter
- 1 teaspoon ground vanilla bean or cinnamon
- 4 tablespoons oats
Topping
- 2 tablespoons cacao nibs
- 3 tablespoons dried cranberries mine were sweetened with concentrated pear juice, optional
- Handful of cherries
Instructions
- Preheat the oven to 250° C (482° F) and bake the whole sweet potatoes for about 30-45 minutes. They are perfectly done and caramelly sweet when the liquid oozing out of the potatoes is charred and starts smelling burnt. Leave to cool completely.
- Pit the cherries.
- Slice open the potatoes, scoop out the potato meat and discard the skin. By the way, the skin will be charred black, that’s totally fine as it’s just caramelized sugar from the potatoes.
- 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 cream to a bowl, and mix in the oats with a spoon.
- Leave the cream to rest in the fridge for 2-3 hours, or overnight.
- Give the pudding a good stir, distribute it among bowls or small jars and serve topped with cacao nibs, cranberries, and cherries.
- The pudding will keep in the fridge for up to a week (but you will need to give it a stir before eating as some liquid will separate).