Ohhh haayyyyyy! I know you are looking for a super simple holiday dessert that is plant-based and delish. I have just the thing, with a side of original.
I really love sweet potatoes and I always have them at this time of year. I prefer them to white potatoes and always experiment with different ways of using them. This week, I turned them into the cutest little desserts, that are also dairy-free and gluten-free! ‘Cause who doesn’t love to be free?!
So, real talk: My appreciation for coconut milk grows by the day. Nature seriously did us a solid by serving us coconuts, and I am down for it. You can very likely turn any animal-based recipe into a plant-based one with a simple can of coconut milk, just in case you were wondering!
Coconut milk and sweet potatoes are the two main ingredients in this recipe. You will also need a sweetener, and since sweet potatoes and maple go really well together, I use syrup (that pure Canadian kind)! Some cinnamon and fresh nutmeg bring in the warm, cozy feelings of winter. Finally, the glue that holds it all together is the agar agar. Agar agar is basically a vegan gelatin. You can buy it on Amazon, or if you have any specialty grocery stores in your ‘hood, try that!
The first step is to roast the sweet potato. I really hate a mess (and I’m lazy), so I just pierce my potato with a fork a few times and stick it directly on the rack of my oven, place a piece of tin foil on the rack below it (to catch any drippings), set my oven to 400 degrees and walk away for an hour. You will see the potato begin to ooze out (yes, it’s normal) and that’s usually how you know it is ready. Stick a fork in it, just in case.
Next, you place the potato, milk and syrup in a blender and blend until smooth. Transfer to a pot with some salt and the spices and bring to a boil. Add the agar agar and reduce heat, whisking for about a minute to ensure the agar is completely combined. Strain the mixture and pour into small ramekins and when ready to serve, top with some sugar (I do a mix of white and brown) and torch!
Your holiday guests will love cracking the hardened sugar on top and diving in to this semi-healthy treat!
Sweet Potato Creme Brulee (Vegan, GF)
Prep time: 5 minutes
Cook time: 1 hour 10 minutes
- 1 medium sweet potato
- 1 can full-fat coconut milk
- 1/2 cup coconut milk (I use Silk brand)
- 2 tbsp maple syrup
- 1 tsp cinnamon
- pinch of fresh nutmeg
- A pinch salt
- 1/2 tsp agar agar
- 1 tsp pure vanilla extract
- 4 tbsp sugar (I mix equal parts white and brown)
- Preheat oven to 400 degrees Fahrenheit. Pierce the sweet potato with a fork a few times. When oven is ready, place potato directly on the middle rack, and put a piece of tin foil on the rack below it, to catch any drippings. Bake for 1 hour, or until fork inserts easily into the centre. Carefully remove skin.
- To your blender, add the sweet potato, both coconut milks and the syrup. Blend until smooth and then transfer to a pot.
- Place the pot on the stove over medium-high heat. Add the salt, cinnamon and nutmeg and bring to a boil, stirring often. Once boiling, add the agar agar, lower the heat to a simmer and whisk continuously for one minute, or until the agar agar is completely dissolved. Remove from heat and whisk in the vanilla.
- Strain the mixture through a fine mesh sieve directly into four small ramekins. Place in the fridge to firm up for at least one hour.
- Right before serving, sprinkle the tops of each ramekin with one tablespoon of the sugar and use a kitchen torch to melt the sugar until it is a deep brown colour. Let it sit for a minute before serving.
- Crack the top with a spoon and enjoy!