Sweet Potato Breakfast Pudding
Getting oatmeal and smoothie-d out, but you're not a savory breakfast person? This insanely rich and nutritious breakfast pudding is the answer!
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
6
Serves: 3
Ingredients
- 2.5 cups2.5 cups2.5 cups Sweet Potato, (peeled and into 1 inch cubes), diced
- 111 Banana, large ripe
- 666 Medjool Dates, pit in
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Grass Fed Gelatin, can add 2 tbsp chia instead
- .5 cup.5 cup.5 cup Almond Milk, or coconut milk
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add diced sweet potato to a large pot and cover with cold water. Bring to a boil and cook until pieces can be easily pierced with a fork, approximately 12-15 minutes.
- Drain sweet potato and set aside to cool for 15 minutes. Refrigerate to speed up the process. Place all ingredients in a high speed blender and puree until smooth.
- Empty pudding into a sealable container and refrigerate 3 hours to overnight before serving. Optional topping ideas // almond butter, coconut flakes, toasted pecans, chopped dates, coconut cream, fresh fruit
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Paleo Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 366 |
| Fat: | 1 g |
| Carbohydrates: | 78 g |
| Protein: | 12 g |
| Cholesterol: | 0 g |
| Sodium: | 165 mg |
| Fiber: | 13 g |
| Sugars: | 26 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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