Salted Caramel Sweet Potato Pudding

Lately I’ve been using Elli Quark in a lot of my recipes. I’ve been loving its versatility in baking, smoothies and by itself! One day I was seriously craving some sweet potato pudding but was out of cacao powder (one of THE WORST states to be in, BTW) but salted caramel pudding sounded incredible. Despite worrying about how the quark would taste with the potato, I was so pleased with the texture and flavor! Elli, you’ve done it again!

This is a great breakfast and dessert high in fiber, potassium and other antioxidants along with a good combo of carbs and protein. Oh yeah, and it tastes like pie. Vegans can sub for coconut or soy yogurt, or omit it completely. The quark is only meant to make it thicker and creamier with a nice sea salt caramel kick, so don’t worry if you don’t have it. If the potato is as thick as your fist, it should work just as well.

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RECIPE

  • 1 large sweet potato (should be larger than an iPhone)
  • 1 tsp Stevia
  • 1/4 cup sea salt caramel Elli Quark (omit or sub for dairy free yogurt if vegan)
  • 1/4 tsp natural caramel extract; butter pecan, vanilla or maple extract work as well
  • 1/3 cup chilled coffee
  • 1/4 tsp cinnamon
  • uber tiny pinch of salt
  • Opt: toppings such as chocolate, coconut, fruit, Greek yogurt, nuts, seeds, almond butter, etc.

PROCEDURE

  1. Rinse your sweet potato well and pat dry. Poke a couple hours on its surface to prevent explosion.
  2. Microwave your sweet potato for 8-10 minutes, flipping every 4-5 minutes.
  3. Let your sweet potato cool and peel it carefully.
  4. Chop into pieces and place in a blender with Elli Quark, Stevia, cinnamon, salt, extracts and coffee.
  5. Blend until incredibly smooth.
  6. Serve in a bowl or two and enjoy!

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Regardless if you had such a large sweet potato and didn’t use yogurt, I still highly recommend you check out Elli Quark. You can purchase your own samples here if you want to have your cheese and eat it too. Also check out my review of the red velvet flavor!

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Other sweet potato recipes:


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