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Ginger Sweet Potato Pudding to Die For (Or, at Least, Run For)

The following post is sponsored by Brooks Running. For our sponsored post policy, click here.
Yesterday I teased that I’d share a dessert recipe with you, so hear it is! The Brooks Running Recipe Challenge continues! And it has a very sweet ending. Say hello to this quick and easy Ginger Sweet Potato Pudding recipe. It’s gluten-free, Paleo and full of two of our favorite foods that are great for running (per Kyle): sweet potatoes and apples! With a slight kick from the ginger and cinnamon, this dessert is cool, but it’ll warm your belly right up with deliciousness.

Ginger Sweet Potato Pudding Recipe

Serves: 2
2 medium sweet potatoes
1 medium green apple
1 tablespoon maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup unsweetened coconut milk (may need up to 1 cup)
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon, plus extra to garnish
1. Microwave sweet potatoes in the microwave until soft. Cut in half and let cool. (Otherwise you will burn your fingers. Not that I know from experience/impatience or anything … )
2. Once cool, scoop out sweet potato flesh. Place in your blender or food processor with the rest of the ingredients.
3. Blend until smooth, adding more coconut milk as needed to reach your desired consistency. (Should be thick and creamy.)
4. Divide into small cups and place in the fridge to chill, at least two hours.
5. Serve with a sprinkle of cinnamon on top and eat it up, yum!
Bonus step: If you have any leftover pistachio topping from yesterday …
Do yourself a favor and top your sweet potato pudding with that, too. It. Is. Heavenly. (We ate it too fast to snap a photo!)
This Ginger and Sweet Potato Pudding recipe is fab for runners, but it’s also just darn delicious. Have you ever made a dessert in your blender? Talk about easy — no cooking! —Jenn

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