1 1/2cupspacked cooked mashed orange sweet potatoes, I used 2 smaller ones to get enough
1/2cupnon-dairy milk (cashew, soy or "lite" coconut will all work, creamy is best)
5tablespoons (25g)unsweetened cocoa powder
3tablespoons (32g)coconut sugar
1/16to 1/8 teaspooncayenne (to taste to desired spice level)
1/4teaspoonfine sea salt
1/4teaspoonPure Liquid Alcohol-Free NuStevia (OR use 2-3 more teaspoons of sugar instead of stevia)
As the title states, it is a Mexican Chocolate Pudding, so the flavor is very spiced, just like Mexican Chocolate, so expect that. If you want a plain chocolate flavor, then omit the cinnamon and cayenne.
Bake your sweet potatoes on parchment paper on a pan, not directly on the oven rack, at 400 degrees for 45 minutes to an hour. Depending on the size, the time will vary. You want them squishy soft. I recommend baking these over microwaving because they will have a sweeter flavor and more moisture this way.
Let your sweet potatoes cool and peel the skins. Mash completely with a fork and then measure 1 1/2 cups packed and leveled off. Add to a food processor. Process until smooth.
Add the remaining ingredients and process for a couple of minutes until completely smooth. Scrape down the sides well and process once more. Taste and adjust if needed. I found this to be perfectly chocolatey and smooth and just the right sweetness so that the chocolate flavor comes through.
Chill in a container for a couple of hours or more before eating. You could eat it immediately if you like, but it firms up a bit more and tastes better cold, like regular pudding does.