Mayan Chocolate Sweet Potato Pudding
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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194 Calories
25 g Carbs
5 g Protein
8 g Fat
Total Time
4 servings

Here's proof that dessert doesn't need to derail your diet. All the sweetness in this pudding comes from sweet potatoes and dates, so there's no need to add processed sugar.


  • ⅓ cup chopped dates
  • 1 sweet potato, cut into cubes
  • ½ cup nonfat milk
  • ⅓ cup cocoa powder, unsweetened
  • ¼ scoop vanilla protein powder
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp cayenne pepper

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  1. Place dates in a bowl, cover with hot water, and let soak 20 minutes.
  2. Place sweet potato cubes and 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap, and poke a few holes in plastic to allow for venting. Microwave on high for 6 minutes, or until potato is easily pierced with a knife. The bowl will be very hot, so remove carefully from microwave. Let sweet potato cool.
  3. Place milk, drained dates, sweet potato cubes, cocoa powder, protein powder, coconut oil, vanilla, cinnamon, cayenne, and a pinch of salt in a blender and blend until smooth. If needed, add a bit more milk to help with blending. Chill pudding for at least 2 hours before serving.

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