Tastes just as yummy as it sounds…
This recipe comes with an interesting story. My initial idea was to make a sweet potato matcha bowl, but I was just way too nervous about the combo. Sweet potato and matcha? Nobody does that. Besides, I wasn’t really craving matcha at the time. I was at a loss of ideas!
It wasn’t until in the middle of blending when for some strange reason, my cinnamon smelled extra delicious. It was as if my sweet potato pudding would smell like a cinnamon bun. When I reached into my cupboard to get the dark chocolate, I also found some unsweetened raisins. Cinnamon raisin!
Taking a spoonful of this delicious, gooey, creamy and super sweet pudding is like taking a spoonful into cinnamon oatmeal raisin cookie dough, without the oatmeal chunks. You can be a little fancy and put rolled oats into the pudding for some extra texture.
- 1-1 1/2 cup peeled and baked kabocha
- 1 small-medium peeled and baked sweet potato; 1/2 a large sweet potato works
- 1 TBSP cinnamon
- 1-2 TBSP Stevia
- 1-2 TBSP unsweetened raisins
- 1/4 tsp vanilla bean powder or 1/2 tsp vanilla extract
- 2-3 TBSP plant milk, water or even coconut water
- Opt: rolled oats, coconut, chocolate chips, protein powder peanut flour, cacao powder, fruit, etc.
- Bake and peel your kabocha. Let cool completely or overnight.
- Repeat step 1 with your sweet potato.
- Unpeel your kabocha, scoop out the seeds and measure out 1 cup or more.
- Unpeel your sweet potato.
- Blend all ingredients in a high speed blender until very smooth.
What are your favorite last-minute recipes?