Sweet Potato Sundae
on Jul 17, 2024, Updated Aug 07, 2024
Who knew a humble sweet potato could transform into the base for such an incredible sundae? With its naturally sweet and creamy texture, this treat will make you forget all about traditional ice cream.
Why I Love This Recipe
Hey there, fabulous foodies! It’s Chef AJ, your Queen of Quick and Easy, here to share a dessert that will blow your mind: Sweet Potato Sundae. This dessert recipe is from my new book, Sweet Indulgence, and it’s a game-changer, proving that you don’t need traditional ice cream to create a scrumptious treat. When I’m not busy creating oil-free, refined sugar-free, and salt-free dishes or interviewing plant-based experts for my YouTube show, I’m experimenting with ways to turn wholesome ingredients into delicious desserts. This sundae is one of my all-time favorites because it combines the natural sweetness of roasted sweet potatoes with creamy banana nice cream and juicy macerated berries.
What I love about this recipe is its simplicity and the magical transformation of the sweet potatoes. Roasting, chilling, and then air frying them brings out a flavor reminiscent of toasted marshmallows. It’s a healthy, indulgent dessert that’s perfect for any occasion.
Key Ingredients
- Sweet Potatoes or Yams: The star of the show, sweet potatoes provide a sweet and creamy base for the sundae. They’re rich in vitamins A and C, fiber, and antioxidants. You can use your favorite variety, such as Garnet, Hannah, Hawaiian, Japanese, Jewel, or Stokes.
- Banana Nice Cream: A healthy alternative to traditional ice cream, made from frozen bananas. It’s creamy, sweet, and perfect for this sundae. You can make it at home or use store-bought versions.
- Macerated Berries: Fresh berries that have been soaked in their juices, adding a burst of flavor and a lovely topping for the sundae.
The Process
To start, preheat your oven to 400°F and roast the sweet potatoes for an hour or longer, depending on their size, until they are tender. Once done, let them cool and then refrigerate overnight.
The next day, cut the sweet potatoes in half and air fry them at 400°F for 20 minutes to enhance their sweetness and give them a texture similar to toasted marshmallows.
Now, it’s time to assemble your sundae! Place the air-fried sweet potatoes in a bowl and top with your favorite banana nice cream or macerated berries, or both.
Chef’s Tips
- Try different types of sweet potatoes or yams for unique flavors and textures. Each variety brings something special to the dish.
- Make the banana nice cream ahead of time and keep it in the freezer. You can also prepare the macerated berries in advance.
- Get creative with your toppings! Add a sprinkle of cinnamon, a drizzle of almond butter, or some chopped nuts for extra texture and flavor.
- Roasting, chilling, and then air frying the sweet potatoes brings out their natural sweetness and gives them a delightful, caramelized texture.
How to Store Sweet Potato Sundaes
Store any leftover roasted sweet potatoes in an airtight container in the refrigerator for up to a week. Banana nice cream and macerated berries can also be stored in the freezer and refrigerator, respectively.
Frequently Asked Questions
While sweet potatoes are the best for this recipe due to their natural sweetness, you can experiment with other types of potatoes. However, the flavor and texture may differ.
Roasting time depends on the size of the sweet potatoes. Generally, it takes about an hour at 400°F, but larger potatoes may take longer.
Yes, you can use a high-speed blender to make banana nice cream. Just be sure to add a little bit of plant milk to help it blend smoothly.
Serving Suggestion
Serve this Sweet Potato Sundae as a dessert or a special treat for breakfast. It’s perfect for family gatherings, brunches, or anytime you want a healthy yet indulgent dessert.
Summary
This Sweet Potato Sundae is a healthy, easy-to-make dessert that combines the natural sweetness of roasted sweet potatoes with creamy banana nice cream and juicy macerated berries. This magical combination will delight your taste buds and satisfy your sweet tooth.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Sweet Potato Sundae
Equipment
Ingredients
- 1-2 sweet potatoes, your favorite sweet potatoes or yams (Garnet, Hannah, Hawaiian, Japanese, Jewel, Stokes, or others)
- banana nice cream
- macerated berries
Banana Nice Cream
- 1-2 very ripe bananas, optionally sliced and frozen (about 1 cup)
Macerated Berries
- 2 cups fresh berries, such as blueberries, blackberries, raspberries, strawberries, or a combination (about 1 pound)
- 2 Tbsp liquid, such as apple juice, reduced balsamic vinegar, lime juice, orange juice, pineapple juice, or even water
Instructions
- Roast the sweet potatoes at 400°F in your oven for an hour (or longer, depending on their size), until tender.
- Cool and then refrigerate overnight.
- Cut in half and air fry at 400°F for 20 minutes.
- Top with your favorite nice cream or Macerated Berries or both!
Banana Nice Cream
- Refer to the instructions based on your appliance of choice. See recipe notes below.
Macerated Berries
- Mix berries and liquid together. Refrigerate for a few hours until soft.
Notes
- CHAMPION JUICER: Insert the blank for the juicer, turn the appliance on, and push the whole frozen bananas (no need to slice in advance) through the chamber.
- NINJA CREAMI: Mash ripe bananas and place in the Ninja Creamy pint up to fill line, making sure the top is smooth and level. Cover the pint and freeze, upright and level, for 24 hours before spinning on “light ice cream” setting. Re-spin if necessary.
- HIGH-SPEED BLENDER: With this type of appliance, it’s best to use bananas that have been sliced before freezing. Place the desired amount in your blender container and add enough liquid (unsweetened fruit juice or plant milk) to process.
- FOOD PROCESSOR FITTED WITH THE “S” BLADE: Same directions as
the high powered blender, except that you don’t need to add any liquid.
