5 tablespoons (adjust depending on the sweet potato)
Peel a pre-cooked (boiled or microwaved) sweet potato. Put all the ingredients in a blender or food processor, and mix until creamy.
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.
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.
I tripled this recipe here, mixed it with 200 ml of whipped cream, and used it to decorate a cake. It was amazingly delicious!
Story Behind this Recipe
COOKPAD member Panko625's Sweet Potato Cream (Recipe ID: 900781) was 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.