January 28, 2012

Simple, Healthy Dessert

In the cold of winter, the soothing warmth of sweet vegetables eases my day. After sifting through seed packets and organizing the planting of peas, kale, cucumbers and winter squash for the upcoming spring, my neighbor and I remembered something: we want to try to grow sweet potatoes! Even in this cold Vermont climate, we have hope that a long-season tuber can flourish. 

After such excitement, I started experimenting with the different ways to eat sweet potatoes. The first one is a fabulous dessert. Its rich flavor is astounding compared with the simplicity of its ingredients. 

Try it out and stay tuned for more recipes such as: South American Sweet Potato Avocado Ceviche; Italian Sweet Potato Frittata; Indonesian Sweet Potato Coconut Tempeh; Sweet Potato Pesto Corn Biscuits; Dominican Kidney Bean Sweet Potato Stew


Chocolate Sweet Potato Bites
Preheat oven to 375 degrees.
Rinse a sweet potato, poke it a few times with a fork, and place it in a baking dish.
Bake at 375 degrees for 1 hour.
Turn off oven.

Cut sweet potato open lengthwise, but do not cut it all the way through so that you can close it back up.

Spoon 2-3 heaping spoonfuls of coconut oil into the center.
Sprinkle in: 2 teaspoons cinnamon powder; 1 teaspoon cardamom powder
Add a handful of chocolate chips (I like Sunspire grain-sweetened ones). If you prefer to avoid chocolate, choose unsweetened carob chips.

Close it up and return it to the oven for 5 minutes so that everything melts.

Take out the treat, slice it length-wise into slices approximately 2 inches wide.

Place little slices on a plate and enjoy! I think it's like chocolate pudding from heaven! Each slice will freeze well.

1 comment:

Anonymous said...

Hi Lisa,
This sounds like a fabulous dessert!

I'm not sure, but at the end of the recipe I think you might have meant "slice it CROSS-WISE into slices" (approx. 2" wide). That would mean little rounds that can be served on a plate, as you suggest.

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