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).