- Servings : 4
- Preparation : 15 minutes
- Calories : 110 cal
- Carbohydrate : 17 g
- Lipid : 3 g
- Fiber : 3 g
- Protein : 5 g
- ¾ cooked sweet potato, mashed
- 1 peach, cut into pieces
- 10 ml (2 tsp.) maple syrup
- 3 ml (1/2 tsp) vanilla essence
- 30 ml (2 tbsp) chia seeds
- 250 ml (1 cup) yogurt plain
- 125 ml (1/2 cup) peaches, cut into small cubes
- ¼ cooked sweet potato, cut into small cubes
- Lime zest, to taste
- Fresh mint, to taste
1 - Place the sweet potato pieces on a cookie sheet covered with parchment paper, cut side down. Bake at 180°C (350°F) for 45-60 minutes. Remove from oven. Peel. Set aside.
2 - Place all the puree ingredients in a small blender. Pulse until smooth and creamy (add water if the texture is too thick, the texture should be that of pudding ).
3 - Divide in two. In one half, add the chia seeds. Mix and leave to swell for 5 minutes.
4 - In pretty glasses, pour the other half of the sweet potato puree -peach.
5 - Add a little plain yogurt. Top with the chia, sweet potato and peach mixture.
6 - Cover with plastic wrap and refrigerate until the next morning. n
7 - Remove the glasses from the refrigerator.
8 - In a bowl, gently mix the peach cubes and sweet potato.
9 - Add this mixture on top of the puddings.
10 - Garnish with a touch of yogurt and lime zest to taste.
11 - Decorate with fresh mint and enjoy immediately!!!