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Sweet Potato Chia Pudding

by Yu Ming O'Neil

Sweet Potato Chia Pudding

Soaking chia seeds in almond milk overnight is one of our go-to fiber-filled breakfasts, and like cooked oats, it’s like a blank canvas you can paint with whatever you please.

This recipe is so delish that you will be excited to wake up to this bowl of yummy goodness. Canned organic sweet potato puree is the easiest method if you don’t have it already handy as a leftover but if you want to cook it from scratch, by all means. Just peel and chop up a small sweet potato and boil it in 2 cups of water till soft and mash with a fork.

Soak the puree, almond milk, and chia seeds overnight and then stir in the Sparkle Skin Boost powder. Then add your toppings and you have a collagen-powered chia pudding bowl ready in just a minute or two.

Recipe:

  • 1/2 cup of sweet potato puree
  • 1 cup of unsweetened almond milk
  • 3 tablespoons of chia seeds
  • 2 tablespoons of unsweetened coconut yogurt
  • 4 tablespoons of low-sugar granola
  • 1 teaspoon of vanilla oil
  • 2 scoops of Sparkle Skin Boost Apple Ginger

{Serves 2}

Toppings: berries, sliced banana, low-sugar hazelnut chocolate spread

 




Yu Ming O'Neil
Yu Ming O'Neil

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