Sweet Potato And Chocolate Dessert Food

SWEET POTATO CHOCOLATE PUDDING (LOW SUGAR)

Steps:

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potato on a baking tray and pop in the oven for 30-40 minutes or until the potato is tender (insert a fork to check). Remove from the oven and allow to cool completely. Peel.
• Place all the ingredients (including the sweet potato) in a blender and puree until velvety smooth.
• Spoon the mixture into 4 dishes and refrigerate for at least 30 minutes before serving (alternatively place in the freezer for 15 minutes then serve). See Serving suggestions in *Notes below.

SWEET POTATO AND CHOCOLATE DESSERT

Steps:

• Peel the sweet potatoes and cut into small pieces.
• Boil in water until soft - about 10 minutes.
• Meanwhile melt the chocolate in a bowl in the microwave.
• Mash the sweet potatoes and add the butter, nutmeg and honey.
• Spoon the mashed sweet potato into two bowls and pour over the melted chocolate.
• Now put 2 tablespoons of creme fraiche on top of each bowl.

SWEET POTATO CHOCOLATE BARS

Steps:

• Preheat the oven to 375°F.
• Rub the sweet potatoes with the vegetable oil and place on a baking sheet lined with parchment paper. Bake until fork-tender, 1 to 1 1/2 hours. Remove from the oven and let cool, then peel and mash in a large bowl.
• Add to the mashed potatoes the brown sugar, cinnamon, nutmeg, salt, vanilla, eggs, and 2 1/2 cups of the milk and mix well. Set aside.
• Lower the oven temperature to 350 degrees F.
• Combine the graham cracker crumbs and pecan pieces in a food processor and process for about 1 minute, to make a fine meal. With the motor running, gradually pour the melted butter through the feed tube and process for 1 minute. Transfer the crumb mixture to a 13 X 18-inch baking pan and, using your fingers, firmly press the crumbs evenly onto the bottom and up the sides of the pan.
• Pour the sweet potato mixture into the crust and spread evenly with a rubber spatula.
• Put the chocolate morsels and the remaining 1/2 cup milk in a medium-size saucepan over medium heat and stir constantly until the chocolate melts and the mixture is smooth. Spoon the chocolate in three rows, about 2 inches apart, lengthwise over the sweet potato mixture. Then, with a knife, make a zigzag pattern to marbleize the chocolate and the sweet potato mixture.
• Bake until the edges are browned and the filling is set, 20 to 25 minutes. Remove from the oven and let cool completely. To serve, cut into bars.