This Sweet Potato Cream was used in my Blueberry Crumble with Sweet Potato Cream. That little treat was amazing – All of it. I thought the Sweet Potato Cream was so good itself that it deserved a post of its own. It is a versatile cream that can be used for parfaits or as a topping.
This recipe is fairly simple. It just takes a little steaming, blending, chilling and a little patience. It is so worth developing patience.
- 5 c sweet potatoes (white), peeled, cubed, steamed
- 2/3 c maple syrup
- 2 tbsp vanilla
- 3/4 – 1 c water
Peel and cube the sweet potatoes into 1-inch cubes. Steam potatoes. (You can either use a covered pot with a steamer basket or your microwave.) The potatoes should be fork tender. Let cool completely.
Combine all the ingredients into a high-speed blender. Start with 1/2 c of water and add more as needed, until it reaches a smooth and creamy consistency and your desired thickness. Chill for at least an hour.
Note: Sometimes I like to mix this with some whipped coconut cream to make a mousse like texture.
Serve. Eat. Enjoy.
