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Sweet Potato Chocolate Chip Mug Pudding

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Yesterday I had a sweet craving, but I wanted to satisfy it in a healthier way. The idea for this Sweet Potato Chocolate Chip Mug Pudding came to me fairly quickly. I already had a baked sweet potato in the fridge, and I figured a few other simple ingredients that I had on hand would create exactly what I was looking for at the time … and, luckily, I was right!

A baked sweet potato takes on a whole new meaning when it's turned into Gluten-Free Sweet Potato Chocolate Chip Mug Pudding! From Gluten Free Easily.

I planned to add some chocolate chips, but I decided to skip any additional sweetener. That is one of the many benefit of sweet potatoes; they offer so much natural sweetness. Now if you like your treat recipes sweet, you might need to add some additional sweetener like honey or coconut sugar, but the chocolate chips gave more than enough sweetness to this treat for me. Their “melty” state at the end of cooking combined with the creaminess of sweet potato and coconut milk made for heavenly pudding!

I purposely added my pudding recipe to a mug that was slightly undersized for the volume, so that the final baked pudding would almost overflow the mug, but not quite. It’s both a visual indulgence and a tasty indulgence. But again, it’s pretty healthy! The overflowing mug of goodness is enough that you can hand a spoon to your BFF or SO, but if you do, let me tell you that you are a far better person than I am. Happy Friday afternoon and weekend, all! Oh, and check out a few more quick and easy dessert options below the recipe!

Sweet Potato Chocolate Chip Mug Pudding so good it can barely contain itself! Gluten free and totally delicious!

Sweet Potato Chocolate Chip Mug Pudding Recipe

gluten free, dairy free, So Delicious, Go Dairy Free, coconut milk, recipe, recipe contest, mug cake, dessert, low sugar,
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Sweet Potato Chocolate Chip Mug Pudding

Ingredients

  • 1 large egg
  • 3/4 cup cooked, mashed sweet potato (from one fat round sweet potato)
  • 2/3 cup canned full-fat coconut milk (other milk would probably work)
  • Pinch of baking soda (or baking powder to add the "spring")
  • Pinch of sea salt
  • ¼ cup dairy-free chocolate chips (I use these, these, or these)

Instructions

  1. In medium-sized bowl, add egg and beat slightly. Mix in all other ingredients except chocolate chips. Once all ingredients are mixed well, fold in chocolate chips.
  2. Tip your bowl to pour your pudding mix and fill your mug almost to the top. Use a spatula if needed.
  3. Place mug in microwave and heat on HIGH for about 3 to 3 ½ minutes. Microwave times may vary according to the wattage of your microwave. There should be just a little glossiness on the top of the pudding. Test for doneness with a toothpick. Let sit for about another 3 minutes before digging in!

A Few More Scrumptious, Super Easy Microwave Dessert Recipes

3-Minute Chocolate Cake here at gfe

 

I love this reader-made version of my 3-Minute Chocolate Cake! This is the recipe that will give you your chocolate fix and pronto!

Classic Fudge here at gfe

Classic Freezer Fudge from Gluten Free Easily Dairy-Free Option

 

5-Minute Mug Brownie at Flo and Grace

gluten free, dairy free, mug cake, brownie, Lexie's Kitchen

Mug Brownie from Flo and Grace

 

Chocolate Chip Mug Cookie at Flo and Grace (I made this recipe using almond flour … wonderful!)

gluten free, dairy free, egg free, vegan, chocolate chip cookie, mug cookie, mug cake, Lexie's Kitchen, Alexa Croft

Chocolate Chip Mug Cookie from Flo and Grace

Mug Pancake here at Gluten Free Easily

Now you can have a pancake any time you want! With no muss and no fuss! Gluten-Free Microwave Mug Pancake from Gluten Free Easily

This recipe is linked to Hearth and Soul Blog Hop.

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Comments

  1. Holy yumness! That is my kind of afternoon snack. Now you have me wondering…would it work with banana? Applesauce? Canned pumpkin? It’s pretty rare that I have a sweet potato sitting around, though I might have to bake one just to try this. Variations on the theme with ingredients on-hand are definitely in order.

    Reply

    • Hey Deanna–It will probably work with a number of different ingredients, but I don’t *think* you can just sub for the sweet potato with those. It just depends on the texture you want. I think sweet potatoes have a certain density, especially after cooling, that you don’t get from the other ingredients you mentioned. So you might be able to use the ingredients you mentioned, but then you might want to add a wee bit of almond flour, gf ap flour mix, etc., which will lower the naturally sweet quotient a tad. You can certainly bake your sweet potato in anticipation of this treat. I actually cooked two today because I was playing around with an egg-free version. Similar to what I mentioned with bananas, applesauce, etc., the vegan version tasted good, but didn’t have the same texture. A chia gel egg would probably work, but I haven’t been able to eat chia for a while. You are very gifted when it comes to taking an idea and running with it, so I see lots of versions over at The Mommy Bowl in the future! 🙂

      Shirley

      Reply

  2. Gosh! This looks interesting, almost like a custard pudding! I threw a way my microwave last year because we never used it so I can’t make this but I can look at it and wonder!

    Lovely recipe Shirley, good luck in the contest!

    Reply

    • Hi Vicky–It’s really good. I think you’d approve of the lack of sweetener in this recipe. I’m sure you could come up with a version that would work in the oven. I’m guessing that it would take about 20 minutes at 350 degreess in a dish a little bigger than a ramekin. Of course, if you’re going to use your oven for at least 20 minutes, you might as well turn it into a full-blown cake and bake a bit longer. 😉

      It turns out I can’t enter this in the contest as all recipes have to be vegan. I had missed taking out that info in the caption, but had removed it elsewhere. So thanks for the kind wishes, which turned out to be a good heads up for me! 🙂

      Shirley

      Reply

    • Thanks, Cheryl! I tried it without an egg two ways, and while it’s good, it’s a completely different dessert. More mousse like, which is not a bad thing and those versions were great the next day, cold, but they weren’t this poofy, more structured pudding. Let us know about your experimenting!

      Shirley

      Reply

  4. Oh my gosh! That looks so good I want to have it for lunch. I wonder if this could be good with raisins instead of chocolate chips? I can’t keep chips in the house because they go away too fast. 🙂

    Reply

    • Molly–Thanks! I think it would depend on the amount of sweetness you’re used to. If you like sweeter, I’m thinking that when subbing raisins, you’ll need to add some sweetener to the recipe as well. And, sister, I so hear you on the chocolate chips! Many a gfe recipe has been delayed because *suddenly* there were no more chocolate chips. The same chocolate chips that had been purchased with recipes in mind. 🙁 Let us know what you try! 🙂

      Shirley

      Reply

  5. This looks good! Curious if I would be able to sub the egg for something else? Would a flax egg work in this application?

    Reply

    • Hi Rachel–Thanks. 🙂 As I was commenting to others, the egg subs (avocado and applesauce, thus far) I tried didn’t yield the same results. No poofiness. Not the same structure. More mousse like results, which of course is not bad, but I really wanted them to work like the egg version. 🙁 I didn’t try a flax or a chia egg yet. I think you can get a nice pudding that will taste delicious after being chilled with an egg sub, but not necessarily the same results I did. A flax egg might require a tad of sweetener, too. Let us know what you try though! I know many folks want/need egg free.

      Shirley

      Reply

  6. This looks amazing! Can you suggest an oven temperature and how long to bake? I do not use a microwave.

    Thanks.

    Reply

    • Carol–Thanks. 🙂 You can probably bake at 350 degrees in a dish larger than a ramekin for about 20 minutes or start out at 450 degrees for 5 minutes (to set, like a custard pie) and then reduce heat to 350 for about 8 minutes. Just guessing on all though. Let us know what you figure out! 😉

      Shirley

      Reply

    • InTolerant Chef–Yay … serendipity! I’m sure that baked parnsip will make something lovely and could even work in the proper dessert that calls for something potato-ish, but I’d stick with the sweet potato for this recipe. 😉

      Shirley

      Reply

    • Kate–I thought you might like this one! Yep, it met all of the above requirements for sure! 🙂 In one egg-free version I tried, I used mashed avocado, which created a mousse-like concoction that I’m guessing is similar to some of your sweet potato and avocado concoctions. 😉 It was good, but it wasn’t what I was looking for (i.e., an egg-free version of this overlowing pudding). I chilled it overnight and ate it for breakfast though–YUM!

      Shirley

      Reply

  9. Love this idea Shirley! I think the kids would love it too – we don’t have a microwave, but my Mom does so we could definitely try it there. We recently re-introduced eggs into Callum’s diet. So far so good. I love that it’s practically overflowing. Definitely indulgent. xo

    Reply

    • Maggie–Thanks, dear! As I was commenting to others, you can make it in the oven (see comments above), but it won’t have the desired “practically overflowing” effect. So that’s a good idea to make them at your mom’s house. And yay on Callum being able to eat eggs again! Fingers crossed that will continue with no issues! 🙂

      xo,
      Shirley

      Reply

    • Thanks, Megan! Yes, it would be good for breakfast! 🙂 I don’t know what your girls’ sweet quotient it. I’ll be interested in seeing if it’s sweet enough for them as written, with just the chocolate chips. 😉

      xo,
      Shirley

      Reply

  11. I don’t think you realize how much I want this right now…but I have none of the ingredients on hand and the closest grocery store is 30 minutes away! Ah, country living… 🙂

    Reply

    • LOL, Iris … sorry, dear! Time to stock up on some ingredients I think. 😉 We now have a grocery store across the street, but it wasn’t always that way. Hope you enjoy this mug pudding when you get to make it!

      Shirley

      Reply

    • Hey Sarena–They are so much fun and can be so tasty and give the nutritional boost, right? 🙂 I just picked up some kabocha squash! I’ve never eaten it before, but you inspired me. I’m thinking of cutting mine up and then roasting the pieces with red pepper, yellow pepper, and onions. What do you think?

      Shirley

      Reply

    • Alta–LOL … I was really pleased how that photo came out because I think it makes everyone want it in their bellies! 😉 Enjoy!

      Shirley

      Reply

  15. That settles it; I’m baking an extra sweet potato (or two) from now on, so I can have one of these for a treat!
    What a fabulous idea!! Cheers!

    Reply

    • IrishHeart–Baking an extra sweet potato is always a good idea! They work great for not just mug puddings and cakes, but also in smoothies, as thickener in sauces, etc. Or just for simple eating. 😉 Hope you enjoy this when you make it! 🙂

      Shirley

      Reply

      • ooh, in a smoothie, eh? Good one!!! 😉

        I’ve been known to use “encore” sweet potatoes in hash, fried up in coconut oil or made into sweet potato pancakes, but never as pudding or in a smoothie. Very cool ideas!

        (I never say “leftovers”. I thought “encore” sounded better as a novice cook in my 20’s and it kind of stuck. This has become a joke with family and friends) 🙂

        Reply

  16. Hi Shirley,

    Well, if I had a microwave I would TOTALLY make this as specified in your directions. But I am sure I can still enjoy this treat made on the stove/oven or something. I love reading how other food bloggers find inspiration…and I love the creativity of using leftover foods or foods being prepared for something else. Such a great way to save money and feel successful in the kitchen. Love that fudge recipe too.

    Hope you’re enjoying your spring so far friend. It’s really warming up here in Northern Cali.

    xo,
    –Amber

    Reply

    • Hi Amber–I am definitely one who can rustle up a meal or a treat from what’s on hand. I’ve found that I sort of thrive on it actually. Surprisingly, I was not this way before going gluten free, so it’s been another gift of going gf for me. 🙂

      That fudge recipe is divine. I need to re-make that the healthy way one day. 😉

      It just got hot here, too! But I’m hosting a tea on our screened porch tomorrow with my girlfriends. The ceiling fan will save us!

      xoxo,
      Shirley

      Reply

  18. Oh, how brilliant, Shirley! What a great idea for nipping a craving without having a whole pan of dessert leftover…calling my name. 🙂 I must have been living in a cave (called kindergarten), because I’ve never heard of baking in mugs. Love the idea! That top pictures seriously made my mouth water. WOW!

    Reply

    • Heather–Thanks, dear! Ah, the kindergarten cave—love it! 🙂 I can’t believe you haven’t heard of the mug craze before now. Must have been the fact that you were focusing on teaching and getting that Teacher of the Year award! Congrats again, and you’ve go some catching up to do, missy! 😉

      Shirley

      Reply

  20. This was great. Anything that includes chocolate.
    Mine was very soggy in the middle. I hated to open a can. I used almond milk.
    I did add cinnamon–It’s a great way to add sweetness without sugar.

    Reply

    • Hi Pam–Good to see you again! 🙂 Sorry about the sogginess, but glad you still enjoyed it. After I read your comment, I updated the post to remind folks that cooking time can vary per microwave wattage and that a toothpick should be used to test doneness. I don’t think that almond milk vs coconut milk would be the issue, but I’m not sure. A little longer cooking time might be in order for your microwave. Even different mugs could make a slight difference I suppose.

      I thought that some folks might want to add some of their favorite spices. Yes, cinnamon is good for sure! 😉

      Thanks for taking the time to comment, dear!
      Shirley

      Reply

    • Hi Genie–Welcome to gfe! 🙂 It’s a wonderful, healthy treat! Hope it works out for you with almond milk. Be sure to check for doneness so you don’t have a soggy middle like one reader did. 😉

      Happy Saturday!
      Shirley

      Reply

  23. I am finally back home and made this to still those cooking withdrawal symptoms 😉
    Of course, my can of organic sweet potato puree had magically disappeared while I was gone, so I used a kombucha squash (not sure how to spell that)and followed the recipe as is, and made one in the microwave, and a few in the oven. I loved both, although the one in the oven was more creamy and the microwaved one was more “cakey.” Both were incredibly delicious, and I’ll e-mail some pictures to you!

    Reply

    • Hey Angela–Welcome home! I love that you improvised (per usual, right?!) and had great success with a squash. 🙂 Thanks for sneding me your pics! I love that you tried this recipe both ways. 😉

      Shirley

      Reply

  24. I added about a teaspoon of brown sugar with a dash of gluten free pumpkin pie spice to this, with some pecans sprinkled on top, and it was divine!!

    Reply

    • Hi Grace–Welcome to gfe! 🙂 Love your additions to the recipe–brilliant! Especially the pumpkin pie spice. 😉 So glad you enjoyed this treat. Now I wish I hadn’t just used up all of my chocolate chips last night!

      Thanks so much for taking the time to comment!
      Shirley

      Reply

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