Cardamom Sweet Potato Chia Pudding

I’ve been trying to reduce the amount of sugar I consume, but lately I’ve been finding myself craving sweet stuff late at night. And I haven’t had much like finding healthy desserts to satisfy that craving! Sometimes a square or two of dark chocolate will do the trick, but when I need something a little sweeter, this chia pudding is perfect. Some of the sweetness comes from caramelized sweet potatoes, and it’s got a hint of cardamom. The chia seeds are a good source of protein and fiber, so you might find that a little bit of this pudding goes a long way.

Cardamom Sweet Potato Chia Pudding

• 1 medium-sized sweet potato, peeled and cut into eighths
• 2 cups coconut milk
• 1 tsp vanilla
• ¼ tsp ground ginger
• ½ tsp ground cardamom
• ⅛ – ¼ cup agave or maple syrup
• ½ cup chia seeds
• Unsweetened coconut flakes (optional)
• Coconut oil

Preheat the oven to 425 degrees Fahrenheit

Place the sweet potatoes on a baking sheet, and drizzle with coconut oil. Toss to lightly coat the pieces

Bake in the oven for 20 minutes or so, shaking the pan occasionally. You want the potatoes to get really caramelized, so don’t be afraid to let them get a nice dark brown!

Let the potatoes cool, then place in a blender with 1 cup of your coconut milk. Puree until smooth.

In a medium-sized mixing bowl, blend the puree mixture with your remaining ingredients (up to and including the chia seeds). Taste and adjust the sweetness as desired.

When well blended, you can divide the pudding into individual serving sized containers.

Let the chia pudding sit overnight in the fridge to firm up.

These puddings will keep in the fridge for about 5 days. But considering how delicious they are, they may not last that long.

Enjoy!