Picture and recipe from The Food Medic Book p.200 – Photography Susan Bell
I love using sweet potato in both sweet and savoury dishes. Although this dish may sound a little bit too outlandish for some, please don’t knock it until you try it. It’s one of my favourite comfort snacks to munch on while watching a movie. It requires only a handful of ingredients and it doesn’t take long to make either. To top it off, it’s low in refined sugar and packed full of vitamins, minerals and fibre.
Chocolate sweet potato pudding
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Ingredients
- 1 large sweet potato, peeled and cut into chunks
- 1 tbsp coconut oil, melted
- 1 tsp cinnamon
- 4 medjool dates, pitted
- 1 tbsp honey or agave nectar
- 1 tbsp smooth peanut butter or almond butter
- 3 tbsp cacao powder or cocoa powder
- 40g dark chocolate, chopped (optional)
Instructions
Preheat the oven to 180°C/350°F/gas mark 4. Place the sweet potato on a lined baking tray and toss in the melted coconut oil and cinnamon. Bake for 30–35 minutes until soft. Allow to cool for at least 1–2 hours.
Soak the dates in boiling water for 10–20 minutes. Take the cooled sweet potato and process it in a food processor until smooth. You may need to stop several times to scrape down the sides.
Drain the dates and discard the water. Add the dates, honey or agave nectar, nut butter and cacao to the sweet potato and blend until smooth and creamy.
Fold in the dark chocolate and store in the fridge until ready to serve.
THE FOOD MEDIC by Dr Hazel Wallace. Hodder & Stoughton 2017.
