Creamy Sweet Potato Protein Pudding

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sweet Potato Protein Pudding

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato Protein Pudding

Roasted sweet potato blended with vanilla protein and Greek yogurt into a velvety pudding topped with a dash of warm cinnamon.

Try 7 days free, then $12.99 / mo.

NUTRITION

324kcal
Protein
40.4g
Fat
1.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1 cup mashed Sweet Potato

1 scoop Vanilla Whey Protein Isolate

1/2 cup Non-fat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1/2 teaspoon Ground Cinnamon

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and roast the sweet potato until it is completely tender, which usually takes about 45 minutes.

  • 2

    Allow the sweet potato to cool slightly before peeling off the skin and placing the soft flesh into a high-speed blender.

  • 3

    Add the non-fat Greek yogurt, vanilla protein powder, unsweetened almond milk, and ground cinnamon to the blender with the potato.

  • 4

    Process the mixture on high speed until it is perfectly smooth and has reached a thick, creamy pudding consistency.

  • 5

    Transfer the pudding into a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to set.

Creamy Sweet Potato Protein Pudding

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sweet Potato Protein Pudding

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato Protein Pudding

Roasted sweet potato blended with vanilla protein and Greek yogurt into a velvety pudding topped with a dash of warm cinnamon.

NUTRITION

324kcal
Protein
40.4g
Fat
1.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1 cup mashed Sweet Potato

1 scoop Vanilla Whey Protein Isolate

1/2 cup Non-fat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1/2 teaspoon Ground Cinnamon

PREPARATION

  • 1

    Preheat your oven to 400°F and roast the sweet potato until it is completely tender, which usually takes about 45 minutes.

  • 2

    Allow the sweet potato to cool slightly before peeling off the skin and placing the soft flesh into a high-speed blender.

  • 3

    Add the non-fat Greek yogurt, vanilla protein powder, unsweetened almond milk, and ground cinnamon to the blender with the potato.

  • 4

    Process the mixture on high speed until it is perfectly smooth and has reached a thick, creamy pudding consistency.

  • 5

    Transfer the pudding into a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to set.