Vegan Mexican Chocolate Sweet Potato Pudding

Step 1

Bake your sweet potatoes on parchment paper on a pan, not directly on the oven rack, at 400 degrees for 45 minutes to an hour. Depending on the size, the time will vary. You want them squishy soft. I recommend baking these over microwaving because they will have a sweeter flavor and more moisture this way.

Step 2

Let your sweet potatoes cool and peel the skins. Mash completely with a fork and then measure 1 1/2 cups packed and leveled off. Weigh 300 grams for the most accurate result. Add to a food processor. Process until smooth.

Step 3

Add the remaining ingredients (starting with less milk at first) and process for a couple of minutes until completely smooth. Scrape down the sides well and process once more or process until it's as smooth as you like, which can vary based on the milk used. Taste and adjust if needed, adding more syrup/coconut sugar/milk. Some sweet potatoes are sweeter than others, so it can vary.

Step 4

Chill in a container for a couple of hours or more before eating. You could eat it immediately if you like, but it does taste better cold, like regular pudding does.