Japanese Sweet Potato Paste (Vegan Dessert Spread for Dips and Toast)

Name: Japanese Sweet Potato Paste (Vegan Dessert Spread for Dips and Toast)
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Ingredients: 1 roasted Japanese sweet potato (around 150g); 75 g soy milk; 10 g granulated sugar (around 2 tsp); more sugar for brulee (optional)

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Prep Time: 5 minutes

Cook Time: 1 minutes

Total: 6 minutes

Servings: 1

vegan

Ingredients

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1 roasted Japanese sweet potato (around 150 grams)75 g soy milk10 g granulated sugar (around 2 tsp)more sugar for brulee (optional)

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Instructions

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Step 1

Peel roasted sweet potato and place the flesh in a blender.

Step 2

Add soy milk and sugar. You can scale these ingredients up or down depending on the size of your sweet potato. I used a ratio of about 1:2 soy milk to sweet potato and 1:7 sugar to soy milk in weight. If going by volume, use about 1/3 cup soy milk and 2 tsp sugar to cup of potato.

Step 3

Blend until you get a smooth paste. It should have a texture similar to soft serve.

Step 4

Keep paste in an airtight container in the fridge. Use the spread on toast or other desserts. After spreading, you can sprinkle more granulated sugar on top and use a kitchen torch to create a brulee.