
Is this a safe space to admit we have a problem? Specifically an insatiable appetite for adding sweet potato to desserts? First we made brownies, then blondies, then truffles. And now? Pot de crème! Which is really just a thick, silky smooth pudding (YUM!).
This super chocolaty, 5-ingredient, French-inspired wonder dessert feels elegant and indulgent! No one will know it’s vegan, nutrient-rich, and so simple to make. Get your sweet potatoes ready…let’s make pot de crème!

While pot de crème, translated literally, means “pot of cream,” there’s no dairy to be found in this recipe. But fear not! This healthier twist is thick and luscious just like the custard-style French dessert made with milk, cream, and eggs.
The secret? Sweet potato! Yep, that’s right — desserts with hidden, healthier-for-you ingredients are kind of our jam. And you’ve shown us you love them, too!

For this one, simply peel, chop, and steam a sweet potato.

Then melt chocolate.

Then combine the sweet potato and chocolate in a blender along with maple syrup, sea salt, and vanilla, and blend, blend, blend!
Lastly, transfer the silky smooth mixture to glasses, bowls, jars, ramekins — whatever you please! — and let chill in the refrigerator for about an hour to firm up.

Once it’s chilled, you can choose to top with coconut whipped cream, berries, and shaved chocolate for extra decadence. And that’s it! Simple ingredients, simple methods, BIG results!

We can’t wait for you to try this pot de crème! It’s:
Creamy
Rich
Chocolaty
Silky smooth
Elegant
Easy to make
& SO delicious!
This would make the perfect dessert for Valentine’s (or Galentine’s) Day, entertaining, or those times when you just need chocolate (and sweet potatoes — hello, monthly cravings)!
Love Chocolate Desserts? Here Are a Few More:
- Vegan Raspberry Chocolate Ganache Tart
- DIY Ferrero Rocher Chocolates (Vegan + GF)
- 5-Ingredient Honey Mama’s Chocolate Bars
- Gluten-Free Chocolate Mug Cake (Vegan!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Chocolate Pot de Crème (with a Secret Ingredient!)
Ingredients
- 1 medium sweet potato, cut into 1-inch cubes (1 medium sweet potato is ~2/3 lb and yields ~2 cups or 300 g cubed and 1 cup or 200 g mashed)
- 3/4 cup dark chocolate chips, melted (ensure vegan/dairy-free as needed // we like Enjoy Life)
- 1/3 cup maple syrup
- 1/8 tsp sea salt
- 1 tsp vanilla extract
FOR SERVING optional
- Coconut whipped cream
- Fresh berries
- Shaved dark chocolate
Instructions
- Place the peeled, cubed sweet potato into a steamer basket over boiling water, cover, and steam until very soft (it should be easy to poke with a fork), about 10-15 minutes.
- Meanwhile, melt the chocolate chips by adding them to a small glass or metal bowl and carefully placing the bowl on top of a saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain, about 5 minutes. You can also melt them in a heat-proof bowl in the microwave in 20-second increments. Remove from heat.
- Mash the sweet potato, measure out 1 cup (200 g) of it (adjust amount if altering the default number of servings), and add it to a high-speed blender with the maple syrup, sea salt, and vanilla extract. You can use any extra sweet potato as a snack or freeze for adding to smoothies or other desserts. Blend on high until smooth and creamy.
- Next, slowly drizzle in the melted chocolate and blend on high for at least 1 minute, scraping down the sides a few times, until the mixture is completely smooth. It should look like silky melted chocolate.
- Divide the mixture into 4 small ramekins or glasses (we like shallow, wide dessert glasses like these) and gently shake the jars/cups to even out the tops. Refrigerate for at least 1 hour before enjoying!
- Serve chilled on its own or topped with optional coconut whipped cream, shaved dark chocolate, and/or fresh berries.
- Store any leftovers covered in the refrigerator for up to 4-5 days or in the freezer for 1 month (or longer).
Video
Notes
*Adapted from our Fudgy Dark Chocolate Sweet Potato Truffles.
*Nutrition information is a rough estimate calculated without optional ingredients.
Helen says
Sounds SOOOO good! Can it be made with cocoa powder instead of chocolate chips? Thanks!
Hi Helen! We don’t think cocoa powder would work quite right because the solids in the chocolate help the pot de crème fully set. We hope you enjoy!
Tulsi says
Does it matter what type of sweet potato you use?
Hi Tulsi! We’ve only tried it with orange sweet potatoes!
Ahu says
Hi,
Would it be ok to skip the maple syrup since I find sweet potatoes already very sweet and I think it will be enough sweet with added chocolate or does maple syrup contribute something to the texture? Thanks, Ahu
We think it might be too thick without the maple syrup, but you could try adding water or maybe even room temp milk of choice! Let us know if you do some experimenting!
KQ says
Do you think I could substitute honey for the maple syrup? Family member can’t have maple syrup. Thank you.
We think that honey might work here, but you might need to water it down slightly as it is thicker!
Elaine Taylor says
This was so easy to make. SO DELICIOUS! I love your recipes! Thanks for such a yummy GF/DF dessert!
We’re so glad you enjoyed it, Elaine! Thanks so much for the kind words and support. xo
Maria says
I think there is a typo on the weight of the sweet potato: “1 medium sweet potato is ~2/3 lb and yields ~2 cups or 300 g cubed and 1 cup or 200 g mashed”.
2/3 lb is about 300g, so it should still be 300g wether cubed or mashed, right?
I can’t wait to try it! Thank you!!!
Hi Maria, 2/3 cup or 300 g cubed is the measurement before steaming and 1 cup or 200 g mashed is the measurement after steaming. The sweet potatoes lose some of their water content while steaming which is why the weight measurement ends up being less. We hope that clarifies! Let us know how you like it :)