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🍽️ Sweet Potato Dessert with Almond Cream

697 kcal · 30 min · 4 servings

Ingredients

• 500 g sweet potatoes
• 3 tbsp honey
• 1 tbsp lemon juice
• salt
• 4 small molds (7 cm height and 8 cm diameter)
• 75 g raw peanuts (with skin, without shell)
• 75 g sweet almonds (with skin, without shell)
• 4 cocktail cherries
• 10 tbsp cornstarch
• 100 g sugar
• 2 tbsp cocoa powder
• 3 half peaches (from a can)

Instructions

1. 1. Wash the sweet potatoes thoroughly.
2. 2. Peel the sweet potatoes.
3. 3. Cut the sweet potatoes into strips about 5 centimeters long, 2 centimeters wide, and 1 centimeter thick.
4. 4. Bring 500 milliliters of water to a boil in a pot.
5. 5. Add the sweet potato strips to the boiling water.
6. 6. Cook the sweet potatoes over medium heat with the lid on for about 5 minutes.
7. 7. Drain the cooking water.
8. 8. Add 200 milliliters of fresh water, honey, lemon juice, and a pinch of salt to the pot.
9. 9. Cook the sweet potatoes in this mixture over low heat with the lid on for about 15 minutes.
10. 10. Remove the sweet potatoes from the pot when almost no liquid is left.
11. 11. Place the sweet potatoes in small bowls.
12. 12. Pour the remaining sauce from the pot over the sweet potatoes.
13. 13. Soak peanuts and almonds in warm water for about 20 minutes.
14. 14. Remove the nuts from the water.
15. 15. Peel the skins off the nuts.
16. 16. Put the peeled nuts into a blender.
17. 17. Grind the nuts into a paste-like mass.
18. 18. Add 250 milliliters of water gradually while blending.
19. 19. Strain the nut mixture through a fine sieve.
20. 20. Remove coarse nut pieces from the sieve and discard them.
21. 21. Place one cocktail cherry in each small mold.
22. 22. Mix cornstarch with 4 tablespoons of water until smooth.
23. 23. Bring the nut mixture to a boil in a pot.
24. 24. Reduce the heat to low.
25. 25. Add the sugar to the pot.
26. 26. Stir in the cornstarch mixture.
27. 27. Cook the cream over low heat, stirring constantly, for about 5 minutes.
28. 28. Fill each mold halfway with the cream.
29. 29. Mix the remaining cream with cocoa powder.
30. 30. Stir the chocolate cream well.
31. 31. Fill the molds with the chocolate cream.
32. 32. Place the molds, covered, in the refrigerator for 2 to 3 hours.
33. 33. Take the molds out of the refrigerator.
34. 34. Turn the cream out onto four small plates.
35. 35. Slice the peaches thinly.
36. 36. Decorate the plates with the peach slices.
37. 37. Drizzle each dessert with 2 tablespoons of peach syrup from the can.
38. 38. Serve the dessert.

Nutrition per serving

• kcal: 697
• Protein: 15 g · Fett/Fat: 21 g · Carbs: 110 g