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Extra Thick Sweet Potato Hot Chocolate

Extra Thick Sweet Potato Hot Chocolate

You can make the hot chocolate a few days in advance and store it in the refrigerator. Reheat over medium-low heat. You may need to add an additional splash of milk to loosen it.
Servings 4
Author Turnip the Oven


  • 1 small sweet potato
  • 1 cup vegan dark chocolate chips
  • 3 cups unsweetened almond milk
  • 1/2 teaspoon vanilla extract
  • Small pinch kosher salt
  • Vegan marshmallows or whipped coconut cream for serving


  1. Preheat the oven to 400°F. Prick the sweet potato several times with a fork. Wrap it in foil and bake until tender (a fork should slide in and out with no resistance), about 45 minutes.
  2. Split the sweet potato open and scrape out the flesh (you should have about 1 cup). Transfer to a saucepan, add the chocolate chips, and stir until melted. Add the almond milk and blend with an immersion blender until very smooth. (You can also do this in a regular blender.) Turn the heat to medium and heat, stirring, until the hot chocolate is barely simmering. Stir in the vanilla and salt.
  3. Divide among mugs and top with marshmallows or coconut cream.

Recipe Notes

Marshmallows aren't Paleo, so for a Paleo version, use whipped coconut cream.