These gorgeous chocolate sweet potato cups are made simply with only six wholesome ingredients.
Dark chocolate cups house a roasted sweet potato filling, complete with creamy almond milk and caramel-like Medjool dates. On top, a crisp, honey-sweetened, brûléed meringue completes the whole thing.
Sweet potatoes are the powerhouse base of these treats, packing a whopping 400 percent of the recommended daily value of vitamin A and a healthy dose of vitamin C. (1) These vitamins function as antioxidants, as do the polyphenols in the dark chocolate cups that house these treats. (2)
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These treats are sweetened naturally thanks to the faint sweetness found in sweet potatoes (brought out even more in the roasting process), the sweetness of honey, and the caramel-like flavor of Medjool dates. No refined sugar in sight!
To start, whip up the sweet potato purée. Simply combine the roasted sweet potato flesh, almond milk, and Medjool dates until smooth and fluid. Then make a meringue by whipping egg whites until frothy and slowly adding heated honey to the mixture until medium-stiff peaks form.
To form the dark chocolate cup bases, first temper the chocolate by heating two-thirds of the chocolate in increments to a certain temperature, seeding in the rest of the chocolate, and heating the whole mixture in a pattern. The recipe below will walk you through the steps!
Once tempered, pour the chocolate into molds and let it coat the entire exterior, flipping the molds over to remove excess chocolate. Once set, pipe the roasted sweet potato filling into the cups, then top with the meringue. Torch the meringues until crisp, and you’re in for a sweet, healthy treat.
Sweet Potato Brûlée Cups
Sweet Potato Brûlée Cups
- Piping bag with #804 tip
- Kitchen torch
- Double boiler
- 2 cups chopped dark chocolate, or more as needed
- 2 roasted sweet potatoes
- ¼ cup - ½ cup almond milk
- ¾ cup pitted Medjool dates
- ½ cup honey
- 2 egg whites
- To Make The Sweet Potato Purée: Blend together the cooked sweet potato flesh, the almond milk, and the Medjool dates until smooth and fluid.
- To Make The Meringue: Place the egg whites in a mixer and whip until frothy.
- Heat the honey to 212°F and carefully pour into the egg whites.
- Whip the egg whites until they triple in volume and medium-stiff peaks are formed.
- To form the chocolate cups, fill each foil cup ¾ of the way with tempered chocolate (recipe below).
- While setting, swirl the chocolate sides of the cups to create a firm cup to hold the filling. Turn each cup upside down onto a rack and let the excess chocolate fall through the cup.
- Before setting completely, but when firm enough to handle, turn the cups over to prevent them from sticking to the rack.
- Using a piping bag, fill each cup to the brim with the sweet potato filling.
- In another piping bag fitted with a #804 tip, pipe a decorative meringue on top of the sweet potato.
- Using a torch, quickly and carefully brûlée the meringue.
- How to Temper Chocolate: Measure out ⅓ in weight of the chocolate you would like to temper.
- In a double boiler, melt ⅔ of the chocolate, stirring constantly, to 122°F.
- When 122°F is reached, “seed,” or add in, the remaining ⅓ chocolate to bring the temperature down, constantly agitating the chocolate with a spatula.
- When the temperature of the seeded chocolate hits 83°F, return to gentle heat and bring the temperature of the chocolate up to 90°F before using.
(You’ll Also Love: Sweet Potato Chocolate Chip Cinnamon Rolls)