Hi Honey, I’ve got something sweet for you;
something really sweet and good.
It’s fluffy, and creamy, and rooted in roots
Read along for the great reveal.
Lately I’ve been into desserts, decorations and edible art. Call it pretentious – an unwarranted claim to importance and distinction – but you can’t disagree that pretty food makes you feel more satisfied and nourished. I attribute my newfound interest to working in the same premises with a cake pop shop; a recent party catering for a one-year old which includes making a kid-friendly birthday cake; and a general enchantment with all things pretty.
Hence I dream. Dreams of edible color palettes, swirls, twirls, sweets, treats, which in the end culminated in a fluffy cloud of sweet potato soft serve.
In supermarkets in Singapore sweet potatoes generally come from three places which determine their quality: the exorbitant out-of-pocket-reach Japanese sweet potatoes (dying to try), fancy-grade Australia gold sweet potatoes, and the humble Vietnam sweet potato. And because I am feeling frugal lately, I went for the latter, well-knowing that yellow sweet potatoes are denser and starchier than their orange cousins and may not give a good quality product. Nevertheless, there is always something called “experiment.”
And folds of lusciousness ensued, folds of healthy medium chain triglyceride fats of coconut milk and sweet potato whip. It was hard not to lick right off the blade; I did, but who was there to see? When it came to serving, I wanted to practice two-toned frosting, and a bed of overnight oats was blank canvas for my art. In the morning before work, I hastily piped some twirls with a technique you could learn from YouTube. The sweet potato soft serve had an awesome texture, fluffy yet sturdy and pipeable. In fact with the coconut milk it was richer than regular soft serve, a bit too much coconut for me.
This recipe is in progress. If you are heads over coconuts this is for you, but I’d like to try to achieve something lighter in next attempts.
- ⅔ cup sweet potato puree
- ½ cup + 1 tablespoon full-fat coconut milk
- ½ cup + 1 tablespoon reduced-fat coconut milk
- 3 tablespoons non-dairy milk
- 1 teaspoon matcha powder
- Roast sweet potatoes in oven (about one large or two small) at 350°F / 180°C for 40 to 50 minutes until soft.
- Blend roasted sweet potatoes in food processor. Measure out ⅔ cup puree and blend with remaining ingredients.
- Pour into container and freeze for about 2 hours. Remove from freezer and churn again in food processor to get the texture really fluffy.
- Repeat the churning process as many times as you like. Enjoy on its own or use as frosting for anything.
- To make a two-toned frosting, invert a piping bag fitted with your decorating tip into a glass. Fill half side with one colour frosting and half side with another frosting. It doesn't have to be prefect. The first few squeeze of frosting may only contain one-color so you may want to discard the initial frosting first, or use as practice. ENJOY your food art!