- 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.
- 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.
- 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.
Keywords: chia pudding, healthy, easy, plant-based, dairy-free