This delicious sweet potato chia seed pudding features basic vanilla chia pudding layered with cinnamon cardamom mashed sweet potato, dairy-free yogurt and pecans. This recipe is refined sugar-free but can be sugar-free and is also gluten-free, oil-free and vegan.

Jar layered with vanilla chia pudding and mashed sweet potato against a white background.

How to Make Chia Seed Pudding

To make the vanilla chia seed pudding for this recipe, mix together the following with a spoon until no clumps remain:

  1. 2 tbsp chia seeds.
  2. 1/3 cup almond milk or other plant-based milk.
  3. Optional: vanilla and sweetener.

I like to use Weck jar or mason jar for my chia pudding but any container works. After you’ve mixed the milk and chia seeds, place the container in the fridge for a few hours or ideally, overnight. The longer it sits, the thicker and creamier the pudding will be.

Jar with chia seeds and almond milk in it.
Add the milk first, then the chia seeds.
Jar with chia seeds and almond milk mixed together.
Stir well, making sure no clumps remain.

Below you can see chia pudding that’s soaked for about an hour. Leave it overnight for thicker pudding.

Spoonful of vanilla chia seed pudding.

How to Make Mashed Sweet Potato

Here’s how I made the sweet potato for this recipe:

  1. Slice a medium-sized sweet potato in half and place on a baking tray.
  2. Bake at 400 degrees until easily pierced with a fork.
  3. Let cool then scoop the flesh out to make mashed sweet potato.

I mashed the cooked sweet potato with cinnamon and cardamom and it is so good!

Quick tip: Not a big sweet potato fan? Try substituting pumpkin puree for the sweet potato to make pumpkin chia seed pudding. Mashed squash also works!

Mashed sweet potato in a small mason jar with a spoon.
Mash cooked sweet potato with cinnamon and cardamom.

What to do with Extra Sweet Potato

If you have extra sweet potato after making this, you can use it in the following recipe:

Mashed sweet potato, yogurt, pecans and chia pudding in a jar against a white background.

Sweet Potato Chia Seed Pudding Recipe

Why make this chia pudding?

  • it tastes like pie!
  • it’s like eating dessert for breakfast
  • it makes an energizing, healthy snack
  • it’s packed with nutritional benefits
  • it provides plant-based protein and fiber
  • it’s vegan, gluten-free and refined sugar-free
  • it’s easy to make ahead of time
Overhead view into a jar of chia pudding with mashed sweet potato in it.

Topping Ideas

This recipe is delicious as is but even better topped with ingredients like:

  • pecans or walnuts
  • toasted coconut flakes or shredded coconut
  • almond butter
  • sliced banana
  • dairy-free yogurt
Overhead image of a jar of coconut yogurt and pecans sitting on a cutting board with a spoon beside it.

More Chia Seed Pudding Recipes

Loving this chia pudding? You might like these recipes too:

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Jar layered with vanilla chia pudding and mashed sweet potato against a white background.

Sweet Potato Chia Pudding

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  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1
  • Category: Breakfast
  • Method: Soaking
  • Cuisine: Vegan
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This beautiful sweet potato chia pudding features vanilla chia pudding layered with mashed cinnamon cardamom sweet potato. Top with your favourite dairy-free yogurt and pecans for a delicious breakfast or energizing snack.


  • 1/3 cup almond milk or other plant-based milk
  • 1 tsp vanilla extract
  • sweetener of choice: 1-2 tsp maple syrup or agave, or stevia to taste for sugar-free chia pudding
  • 2 tbsp chia seeds
  • 1/2 cup cooked, mashed sweet potato
  • 1/4 tsp each cinnamon and cardamom
  • optional toppings: dairy-free yogurt, pecans


  1. Add the milk, vanilla and your choice of sweetener to a glass jar or other sealable container. Mix well until no clumps of chia seeds remain. Place in the fridge for at least 2 hours, ideally overnight.
  2. Once the chia seed pudding is ready to eat, mix the mashed sweet potato with the cinnamon and cardamom then add it to the chia pudding.
  3. Top with dairy-free yogurt and pecans.


I did not include the sweet potato cooking time in the recipe details. If you don’t have cooked sweet potato on hand, you’ll need to add 30-40 minutes of cooking time to the recipe. To bake sweet potato for use in this recipe, slice a medium-sized sweet potato in half lengthwise and place face down on a baking tray. Bake at 400 degrees F until you can easily pierce with a fork. Let cool then scoop out the 1/2 cup of sweet potato you’ll need for this recipe. Extra sweet potato can be used for additional servings or store in the fridge for use in other recipes.

Nutrition facts do not include sweetener as I used stevia to sweeten mine. If you use 2 tsp of maple syrup, it will add 35 calories (9 g carbs) to the recipe. 

Nutrition facts do not include dairy-free yogurt and pecan topping. Adjust accordingly if you use them.

This recipe was originally published May 2015.