This recipe uses cooked sweet potato. Maybe you have some left over from dinner but that doesn’t happen in my house! So, when I’m using sweet potato in desserts, baking or breakfasts I normally bake several in their skins – I try to do this when I’m using my oven for something else as it takes around an hour to bake a large sweet potato. Alternatively you can halve them, placing the cut side down on a greased baking sheet – this pretty much halves the cooking time too. Let the potatoes cool and then the skin peels off easily.
|150g sweet potato (cooked weight)
50g hazelnuts (roasted)
2 tsps. Lucuma
|1 tsp. honey
1tsp. vanilla bean extract
4 tbsps. thick coconut cream
Put the hazelnuts into your blender and blend until you have finely milled ground nuts. Chop the potato flesh and add to the blender. Next add all the remaining ingredients and blend until you have a smooth cream. Chill for a couple of hours before serving to verrines or bowls if you are serving this for breakfast.