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Sweet Potato Chocolate Chip Mug Pudding

Shirley Braden
  • minutes
  • Serves

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 (see notes)

baking soda (or baking powder to add the "spring")

sea salt

1/4 cup

dairy-free chocolate chips (I use these, these or these)