Vida Recetas Editorial
The sweet potato and chocolate pudding is a sweet and comforting recipe that combines the softness of sweet potato with the intensity of cocoa. Originating from homemade baking tradition, this pudding has become a classic on many tables, ideal for breakfast, snack time, or as dessert. Its moist and fluffy texture, thanks to the sweet potato, makes it perfect for those looking for a sweet treat that is not overly cloying. Additionally, it is an excellent way to incorporate vegetables into baking in a delicious way.
The preparation is simple: beat the butter with the sugar, add the eggs and vanilla, then incorporate the dry ingredients alternately with the milk. Finally, add pieces of chocolate and sweet potato paste, which melt during baking, creating a juicy interior full of flavor. Bake at 180°C for 40-45 minutes and glaze with melted chocolate for a shiny and tempting finish.
This pudding is ideal for sharing with family, and its versatility allows for variations, such as adding nuts or serving with cream. Without a doubt, a recipe that wins everyone over.
Prep
60 min
Cook
45 min
Servings
6
Calories
300 kcal
Whisk the butter with the sugar, until you get a creamy preparation.
Add the eggs, vanilla essence, and flour, interspersed with the milk.
Once the ingredients have been incorporated, the chocolate and sweet potato candy are added, both in pieces.
Place in a greased and floured pudding bowl. The preparation should not exceed 3/4 of the chosen mold so that it does not tip over when cooking.
Bake at 180º for 40 to 45 minutes.
Allow to cool and unmold.
Dip the pudding with melted chocolate.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 45 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
