Purple Sweet Potato Protein Pudding

Sweet Potato Protein Pudding: a wholefood, high-protein snack that also contains prebiotics and phytonutrients in one tasty package.

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Course: Snacks

Prep Time: 10

Total Time: 10

Servings: serves (⅓ cup each))

Calories: 187kcal

Author: Allison Jones

Ingredients

2 cups 470g tightly packed pre-cooked purple sweet potato
2 cups 185g unflavoured or vanilla whey protein powder
⅓ cups 45g ground rolled oats or oat flour (subsitute with ¼ C dessicated coconut if desired)
2 US tablespoons 42g honey ((use more if you prefer a sweeter flavour)
2 teaspoons 5g vanilla essence
¼ teaspoon fine sea salt
⅓ cup 43g chopped pecans (optional)

Instructions

Blend all ingredients (except the pecans) together in the food processor until a pudding consistency is achieved.
Remove from the food processor. Add in the chopped pecans and stir well.
Refrigerate for up to 4 days. May also be frozen in individual portions in a muffin tray (grease first, use muffin cups or a silicon tray to prevent sticking

Notes

Equipment: food processor, high speed blender or Thermomix
I buy pre-cooked frozen purple sweet potatoes, peel and then measure the right amount. This recipe will also work with other sweet potato or pumpkin - if using pumpkin, additional protein powder or oat flour may be needed to balance out the extra water content of the pumpkin.
Water can be added to the recipe if a less dense texture is desired.
Makes 790g total
79g per serve (heaped ⅓C) = 10 serves of 187 calories each
Macros per serve: 4g fat, 20g carbohydrate, 19g protein
Feel free to use whatever protein powder you like, as long as it's either neutral or vanilla flavour
Serve with whatever takes your fancy: nuts, berries, mango, chocolate
Vegan option: use your fave neutral or vanilla vegan protein powder and replace honey with maple syrup

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Nutrition