Ultra-Simple & Ultra-Low-Cal Sweet Potato Cream

Name: Ultra-Simple & Ultra-Low-Cal Sweet Potato Cream
Cuisine: American
Ingredients: 100 grams peeled Sweet potato; 5 tbsp Skim milk powder; 5 tbsp Milk

cookpad.japan @cookpad_jp

COOKPAD member Panko625's Sweet Potato Creamwas delicious, so I used that as a reference to make a no-fat, no-sugar version using a bit of sweet potato I had left over!

A big 500 g sweet potato will become tender in about 13 minutes at 900 W in a microwave. Here I used some leftover sweet potato I had from making another dessert. If you want to make more, double the amounts in the recipe! I have listed an easy-to-make amount. Recipe by Spain

COOKPAD member Panko625's Sweet Potato Creamwas delicious, so I used that as a reference to make a no-fat, no-sugar version using a bit of sweet potato I had left over!

cookpad.japan @cookpad_jp

COOKPAD member Panko625's Sweet Potato Creamwas delicious, so I used that as a reference to make a no-fat, no-sugar version using a bit of sweet potato I had left over!

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Ingredients

100 gramspeeled Sweet potato
5 tbspSkim milk powder
5 tbspMilk

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Steps

1

Peel a pre-cooked (boiled or microwaved) sweet potato. Put all the ingredients in a blender or food processor, and mix until creamy.
2

You can just eat it as is or spread it on bread. It's also just the right consistency to pipe out, so it's great for decorating cakes.
3

You can use it as a topping for Mont Blanc desserts too. The sweet potatoes you get in Spain where I live are orange, so they look like this, but Japanese sweet potatoes will make a yellow chestnut coloured cream.
4

I tripled this recipe here, mixed it with 200 ml of whipped cream, and used it to decorate a cake. It was amazingly delicious!