Japanese Sweet Potato Paste (Vegan Dessert Spread for Dips and Toast)
Turn your leftover roasted sweet potatoes into a spread for toast, ice cream, or other snacks! Bonus: if you have a kitchen torch you can brulee the top. This spread is also naturally vegan.
- Prep time
- 5 min
- Cook time
- 1 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 roasted Japanese sweet potato (around 150g)
- 75 g soy milk
- 10 g granulated sugar (around 2 tsp)
- more sugar for brulee (optional)
Instructions
- 1
Peel roasted sweet potato and place the flesh in a blender.
- 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.
- 3
Blend until you get a smooth paste. It should have a texture similar to soft serve.
- 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.