Sweet Potato Breakfast Pudding (Edit recipe)

Getting oatmeal and smoothie-d out, but you're not a savory breakfast person? This insanely rich and nutritious breakfast pudding is the answer!

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	586
Fat:	1 g
Carbohydrates:	138 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	165 mg
Fiber:	19 g
Sugars:	80 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 3

Ingredients

2.5 cups Sweet Potato, (peeled and into 1 inch cubes), diced
1 Banana, large ripe
6 Medjool Dates, pit in
1 tsp Vanilla Extract
1.5 Tbsp Grass Fed Gelatin, can add 2 tbsp chia instead
.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