Ultra-Simple & Ultra-Low-Cal Sweet Potato Cream

1. 1

   Peel a pre-cooked (boiled or microwaved) sweet potato.

2. 2

   Put all the ingredients in a blender or food processor, and mix until creamy.

3. 3

   You can just eat it as is or spread it on bread.

4. 4

   It's also just the right consistency to pipe out, so it's great for decorating cakes.

5. 5

   You can use it as a topping for Mont Blanc desserts too.

6. 6

   The sweet potatoes you get in Spain where I live are orange, so they look like this, but Japanese sweet potatoes will make a yellow chestnut coloured cream.

7. 7

   I tripled this recipe here, mixed it with 200 ml of whipped cream, and used it to decorate a cake.

8. 8

   It was amazingly delicious!

* Per serving · 4 servings · Values may vary.

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