If you want to try an unusual sweet potato dessert recipe, you can always try a Cinnamon roll. The sweet potato dessert also comes with a crunchy brown sugar-pecan streusel. And for those who prefer to go a little fancier, you can add coconut cream or Cool whip to the mix. Here are five of my favorites. Make them for your next gathering and surprise your guests with your delicious creations.
Cinnamon rolls are a sweet potato dessert.
Try making cinnamon rolls if you like to use seasonal fruits for your sweet potato desserts. These rolls are delicious, moist, and full of flavor. Traditionally made with milk-based brioche dough, these rolls are an excellent choice for any holiday or get-together. The butter and natural sweet potato sugars in the dough make them a perfect match. The dough is golden in color and sturdy enough to hold the cinnamon and sugar.
Once prepared, you can freeze these cinnamon rolls for up to 4 months. They can be kept refrigerated overnight or frozen until ready to serve. Remember that cinnamon rolls tend to lose their shape faster if they are refrigerated or frozen. You can reheat them in the oven or microwave. You can freeze them if you don’t want to eat them immediately.
Once you’ve prepared the dough, you need to make the filling. You can mix sugar, cinnamon, and oil to make a paste. If you prefer a paste, add more oil to it. Spread the filling evenly over the dough and roll it from the long edge to the bottom. Once rolled out, cut the dough into 12 equal rolls. If you wish to use one long roll, cut it in half. Repeat the same procedure for the second half. Bake the cinnamon rolls for 15 to 20 minutes until golden.
Brown sugar-pecan streusel is crunchy.
This pecan-crusted topping is a classic addition to sweet potato dessert recipes. You can make the streusel a day ahead of time or even assemble the casserole up to two days before baking. Once the souffle is baked, you can serve it immediately or chill it for up to 4 days. It can be doubled or tripled if you want to freeze the topping.
Prepare a baking dish by layering the sweet potatoes and streusel in it. Grease it well, then pour the mixture into it. Add the egg and butter. Beat the mixture until smooth. Add the optional spices. Pour the mixture into a two qt casserole dish and bake at 375 degrees for about 30 minutes. Once cooked, sprinkle the topping with pecans.
Make a creamy filling for a decadent sweet potato casserole. Top it with brown sugar-pecan streusel to add crunch and texture to the dish. This sweet potato dish is also great as a side dish or dessert. Whether you have leftover sweet potatoes or are looking for a delicious dessert, this dish will impress everyone. It’s not hard to make and is a Thanksgiving staple.
Coconut cream is added to sweet potato desserts.
Many sweet potato dessert recipes feature the addition of coconut cream. Coconut cream adds a similar flavor to coconut milk and adds an element of inherent thickness. Thicker stews are preferred over watery ones. To prepare coconut cream sweet potato dessert recipes:
- Clean the sweet potatoes and cut them into cubes.
- Combine the sweet potatoes with coconut milk, coconut palm sugar, spices, and salt in a high-speed blender.
- Blend until smooth, then spoon the mixture on the top of the sweet potatoes.
You can substitute lite coconut milk for the full-fat variety. However, lite coconut milk tends to be watery, while canned coconut cream tends to be too thick for this recipe. Instead, use full-fat unsweetened coconut milk. To avoid lite coconut milk, shake the can well before opening and stir gently to mix the cream. Coconut cream comes in various flavors, so choose one that complements your preferences.
When making the sweet potato coconut cream recipe, choose a healthy ingredient. Sweet potatoes are packed with fiber and are twice as beneficial as a pumpkin. Plus, they are much easier to transport than pumpkins. And the best part? They’re easier to cut. While pumpkins may look messy, sweet potatoes are easier to manage. And, unlike pumpkins, they don’t require peeling.
An excellent whip-topped sweet potato dessert is a delicious alternative to pie. This sweet potato dish is part cheesecake, part casserole, and part pie, but it is much healthier because it contains egg whites and light cream cheese. The sweet potato itself also adds healthy carbohydrates. To make the excellent whip-topped sweet potato dessert, thaw the Cool Whip. Bring three quarts of water to a boil and peel and dice the sweet potatoes. Boil the potatoes for about 15 minutes, then peel and cut into smaller pieces.
You can buy canned sweet potatoes, but you must be sure to drain them first. They will be much thinner than freshly boiled ones. Make sure you use the proper amount of butter and salt for the recipe. If you cannot buy fresh sweet potatoes, you can also purchase canned sweet potatoes and cook them yourself. You can also use canned or frozen sweet potatoes if you’re uncomfortable with peeling potatoes.
Sweet potatoes are easy to cook and can be made into a delicious dessert. To prepare them, first, scrub and pierce them. Once cooked, remove the skin and allow them to cool. Once cool, slice them into halves. Then, blend them with a hand blender or a food processor. Add brown sugar, flour, and egg substitutes to make the mixture smoother. Mix well. Refrigerate the sweet potato mixture for at least two hours before serving.
Chickpeas are a healthy addition to sweet potato desserts.
In this recipe, chickpeas are used in place of cream. It is an easy and delicious way to add protein and fiber to your sweet potato dessert recipes. For this sweet potato dessert recipe, you can use chickpeas to make a creamy or nutty filling. You can add avocado, green onion, or fresh cilantro to this dish to make it more interesting if you would like to make this recipe as a side dish, double or triple the recipe. Chickpeas are a healthy addition to sweet potato dessert recipes and make them a great way to make your favorite comfort food.
You can add chickpeas if you prefer a vegan or gluten-free sweet potato dessert recipe. These tasty legumes are loaded with plant-based protein and fiber. They are also straightforward to prepare. The chickpeas and sweet potato should be mixed and spread out evenly on a baking sheet. Cook for about 20 minutes until soft and mushy.
For a healthier version, use canned beans instead of fresh ones. Use canned chickpeas or any other white bean. Be sure to choose a brand that has no salt added. Roasting the sweet potatoes will allow the sweetness of the potatoes to caramelize, and the beans will add a satisfying protein boost. If you are using canned beans, choose the one with no salt added.
Vegan sweet potato mousse
This decadent vegan sweet potato mousse is packed with health-conscious ingredients, including lemon, coconut cream, and no added sugar. It’s also paleo and egg-free, making it a perfect dessert for those following a vegan or gluten-free diet. Make it ahead of time and enjoy it after dinner. Or, eat it cold the next day. Either way, you’re sure to be wowed.
The texture of this delicious mousse comes from the sweet potato, which is cooked until tender and creamy. Other fruits, such as bananas, can also be used as an ingredient. You can also use this mousse as a pie filling or layer it with fresh fruit to make a fruit parfait. Dates are another healthy option for this mousse, and you can puree them in a high-speed blender or food processor. Add almond butter, cinnamon, and a touch of maple syrup to add to the sweetness. Once pureed, refrigerate or freeze until ready to serve.
This dessert is decadent with antioxidants and vitamins. You can use any plant-based milk. Plain, unsweetened plant-based milk is the healthiest choice. The sweet potato puree should be chilled overnight. The next day, prepare the mousse, relax until it sets and it’s ready to serve! Enjoy! When done, sweet potato mousse is an excellent healthy dessert. It can be made the night before and stored in the refrigerator.