Sweet Potato + Chia Seed Pudding Parfait

 I can literally eat the same breakfast for 90 days straight. I just recently came off of my oatmeal and pecan stretch. Before that I enjoyed a few months of a spinach, blackberry protein smoothie breakfast. Unfortunately, the other people in my house do not share my love for routine and repetition with morning meals and are eager eaters willing to try anything once. So because I love them, I like to experiment in the kitchen and create new meals for them to start their day.

When I’m developing a new dish, I usually reach for many of the “super foods” – broccoli, spinach, blueberries, pistachios, etc. – as a base. This time around, I started with a sweet potato.

I don’t often cook sweet potatoes. They are usually reserved for Thanksgiving and Christmas with just a few appearances at dinner during the rest of the year. And even though I am not the biggest fan of the sweet potato, I eat it because it does magical things for your heart and digestive system. So I will cook up a batch, mash it to serve as a side for dinner or throw a scoop in my smoothie in the morning in place of yogurt.

I came up with this sweet potato recipe by chance. Chia pudding is a staple in my household. Anything that I can throw in a mason jar the night before to eat for breakfast the next day is the type of food that we tend to eat; the fast food mentality without the drive thru. I was recently feeding my youngest daughter some of the chia pudding and mashed sweet potato. I tasted it first, trying to convince her to eat, and the combination was delicious.

After that moment I decided to elevate what I attempted to feed my child into something that was a little more adult-friendly. I boiled the sweet potatoes in almond milk (which of course gave it a creamer texture and a sweetness without any additional sugar) and mashed them. I tossed the mash on top of chia pudding and topped the parfait with a blueberry, spinach blend. It was delicious and has now become a new staple in my breakfast rotation.

Sweet Potato Parfait
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Chia Pudding
  1. 4 tablespoons of chia seeds
  2. ½ cup of vanilla Greek yogurt
  3. ½ cup of almond milk (or your preferred milk)
  4. 1 tablespoon of honey (optional)
Sweet Potato
  1. 1 small sweet potato peeled and cut into chunks
  2. Vanilla almond milk
Blueberry Topping
  1. 1 cup frozen blueberries (blackberries work too)
  2. ½ cup of almond milk
  3. ½ of frozen spinach
  4. 1 tablespoon of honey (optional)
Instructions
  1. For the chia pudding, mix ingredients together in an airtight container and refrigerate overnight.
  2. Add all ingredients to a blender, or food processor and mix well.
  3. Add each layer to a fun dessert cup or in a mason jar to go, or throw all the layers in a bowl. Either way, you are starting your day with a delicious meal that will keep you full until lunch.
Notes
  1. I like my pudding to be a little thick. To thin this out, just add additional yogurt and almond milk. I didn’t add an amount for the almond milk here because you are using the milk to boil the sweet potatoes. You want enough to submerge the pieces and this will depend on the size of your sweet potato. For my small sweet potato, I used 2 cups of almond milk. Boil the milk, add the chunks and cook until tender.
Wise + Well http://www.wiseandwell.co/

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Photo: Sambazon via Unsplash + author’s own

Sorina Fant
Written by Sorina Fant
Sorina Fant is an editor and writer. She lives in Los Angeles with her husband and two daughters. When she isn't crafting fun art projects for her family or creating healthy meals to feed them, she is working with aspiring writers to develop their stories or helping seasoned writers polish their novels for publication. Check out everything she is involved in at www.sorinafant.com or on Twitter, Pinterest, and Instagram @sorinafant.