It’s creamy, dreamy, and utterly amazing! Come see how to make my purple sweet potato chia pudding for a pretty breakfast that brings a bounty of nutrition and flavor to help you start your day, or as a dessert that tastes too good to be true!
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Table of Contents
Why You’ll Love This Recipe
- Cozy: This sweet potato chia seed pudding has a cozy vibe, thanks to the nuttiness of the purple sweet potatoes and warm array of spices.
- Antioxidant-rich: Purple sweet potatoes have even more antioxidants than the standard orange variety, making them a great choice.
- Naturally sweet: Sweet potato chia seed pudding is a naturally sweet treat, and tastes so good, it’s hard to believe it’s good for you.
Nutrition For Mental Health
Purple sweet potatoes are packed with antioxidants, being especially rich in anthocyanins. They are also an excellent source of copper, potassium, manganese, as well as vitamins B5, A, C, B6, and niacin. A population-based study found that moderate niacin intake (but not high) is associated with a lower likelihood of depression.
Ingredients + Substitutions
What should you do if you’re missing an ingredient you need for this sweet potato pudding? Here’s where I cover options for making substitutions.
- Milk: This recipe uses oat milk because that is what we often have on hand. I also like to use oat milk for recipes that lean into sweetness because oat milk is very naturally sweet. That being said, I always recommend using what you have on hand or can easily make, whether that be almond nut milk, cashew nut milk, hemp seed milk, or soy milk.
- Ginger: This sweet potato chia seed pudding uses fresh ginger, which I highly recommend. However, if you don’t have any on hand or can’t find it at your local grocery store, then powdered ginger will work in a pinch. Start with a quarter or half of a teaspoon and add more depending on your preferences.
How To Make Sweet Potato Chia Seed Pudding
This very simple recipe can be made ahead and waiting for you in the morning, or when serving for dessert, prepared in advance so you can enjoy time with your guests. It only requires a few quick steps, too!
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- Prepare sweet potatoes and add to a saucepan. Cover with water and bring to a boil. Turn down heat and simmer for about 15 minutes (until sweet potatoes are fork tender). Strain and transfer to a plate and mash. Place plate in the freezer for about 15 minutes to cool.
- Add remaining ingredients to a medium-sized mixing bowl (or a quart-sized jar works well), adding the sweet potatoes last once they are mostly cooled. Combine thoroughly using a whisk. Let soak in the refrigerator for at least 30 minutes.
- Serve with your favorite nut butter, vegan whipped cream, or berries on top.
Servings Ideas
When serving purple sweet potato chia pudding as a dessert, it’s a great option to pair with my dairy-free potato dill soup as a starter and mini vegetable pot pie as the main. Add my vegan apple pie along with it for more options your guests will adore, and don’t forget beverages either. With breakfast, my pomegranate smoothie is a tasty choice. As for making it part of a larger meal, flank it with cranberry lemonade or pumpkin spice lemonade.
Storage Tips
Purple sweet potato chia pudding needs to be in the fridge, and in an airtight container too, which will keep it fresh. It will keep for up to 5 days this way, though you can also store it in your freezer for up to 2 months, too.
FAQ
The obvious difference is the color, of course, and that purple hue indicates the presence of antioxidants that aren’t in the orange variety. The texture and taste profile is different too, with purple sweet potatoes being a bit nuttier and sweeter than their orange counterparts.
Both purple and orange sweet potatoes are a healthy choice, though purple sweet potatoes have higher levels of anthocyanins.
Yes, especially when you make it yourself since you’re controlling what you put into it. With my recipe, I do not use refined sugar and only use wholesome ingredients, so you’ll be making it as healthy as possible.
Since chia seeds have loads of fiber, it’s important to remember that as tasty as this chia pudding is, it can be incredibly filling. It is best to stick to the portion size when you eat it as this will be less likely to result in bloating and digestive issues.
More Vegan Chia Seed Pudding Recipes
If you tried this Sweet Potato Chia Pudding Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Sweet Potato Chia Pudding
Equipment
Ingredients
- 1/2 purple sweet potato, washed, peeled, cubed + water for boiling (about 1 cup)
- 2 cups oat milk
- 1/2 cup chia seeds
- 1 tablespoon maple syrup
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon of cardamom
- 1/8 teaspoon salt, to taste
Instructions
- Prepare sweet potatoes and add to a saucepan. Cover with water and bring to a boil. Turn down heat and simmer for about 15 minutes (until sweet potatoes are fork tender). Strain and transfer to a plate and mash. Place plate in the freezer for about 15 minutes to cool.
- Add remaining ingredients to a medium-sized mixing bowl (or a quart-sized jar works well), adding the sweet potatoes last once they are mostly cooled. Combine thoroughly using a whisk. Let soak in the refrigerator for at least 30 minutes.
- Serve with your favorite nut butter, vegan whipped cream, or berries on top.
Notes
Purple sweet potatoes are packed with antioxidants, being especially rich in anthocyanins. They are also an excellent source of copper, potassium, manganese, as well as vitamins B5, A, C, B6, and niacin. A population-based study found that moderate niacin intake (but not high) is associated with a lower likelihood of depression. Storage Tips
Purple sweet potato chia pudding needs to be in the fridge, and in an airtight container too, which will keep it fresh. It will keep for up to 5 days this way, though you can also store it in your freezer for up to 2 months, too.
Nutrition
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Reference
Tian, S., Wu, L., Zheng, H., Zhong, X., Liu, M., Yu, X., & Wu, W. (2023). Dietary niacin intake in relation to depression among adults: a population-based study. BMC psychiatry, 23(1), 678. https://doi.org/10.1186/s12888-023-05188-8
