Chocolate sweetpotato fondant – North Carolina Sweet Potatoes

Chocolate sweetpotato fondant

6 servings

Ingredients for 6 people:
125 g sweetpotatoes
100 g dark chocolate coating
100 g butter
Mark of 1 vanilla pod
2 eggs (M)
75 g sugar
10 g flour
80 g sweetpotatoes
60 g sugar
Butter and sugar for the molds

1. Peel and chop sweetpotatoes. Cook in water for about 15 minutes until soft. Drain and puree.

2. Chop the chocolate coating. Divide the butter into pieces. Put both together with the vanilla pod in a bowl and melt in a bain marie (water bath). Allow to cool.

3. Add the mashed sweetpotatoes, eggs and sugar. Sieve the flour and stir in.

4. Grease small soufflé moulds (approx. 100 ml content) with butter and sprinkle with sugar. Pour in the mixture. Bake in a preheated oven at 180 degrees (gas: level 2; fan oven: 160 degrees) for approx. 10 minutes.

5. Wash the sweetpotatoes thoroughly and cut them into thin slices with the skin on. Caramelize the sugar. Turn the slices in it. Serve them with the chocolate sweetpotato fondant.

Preparation time: approx. 40 minutes

Nutrition information per serving:
352 kcal/ 1476 kJ
4,6 g
21,2 g
36 g