| Preparation time | 10 min |
| Cooking Time | 1 h |
| Ready In | 1 h |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1 lb sweet potatoes, preferably pale fleshed, but any variety will work.¼ cup raw cacao powder or unsweetened cocoa powder6 Tbsp pure maple syrup, or more to taste⅔ cup milk2 Tbsp unsalted, unsweetened almond butter½ tsp instant coffee powder½ tsp pure vanilla extract⅜ tsp fine-grain sea saltOptional toppings:Toasted, shredded unsweetened coconut, flaky salt, chopped almonds, whipped cream, fresh berries, and/or raw cacao nibs
Directions
- Preheat the oven to 400 degrees and roast the sweet potatoes on a parchment-lined baking sheet until very tender. The timing depends on the size of the sweet potatoes, anywhere from 30 to 60 minutes. If there are multiple sweet potatoes, space them out on the sheet pan. Alternatively, peel the sweet potatoes, cut into chunks, and steam until tender. (This will be faster but they won’t be as sweet.)
- Remove the skin, place the cooked sweet potatoes in a food processor or high-speed blender with all the remaining ingredients, and process until perfectly smooth.
- Taste and adjust the sweetness. Serve at room temperature or chill until cold. Top with your desired toppings.
- Note: This can be made up to three days in advance.