Gluten-free | Vegan - The perfect meal prep dessert recipe is here!
Prep Time:
10 Minutes
Cook Time:
35 Minutes
Total Time:
45 Minutes
Serves 6-8
Ingredients
1500 - 1525 g raw sweet potatoes
30 g olive oil
170 g almond butter
180 g pure maple syrup
3 g ground cardamom
Optional garnish: ¼ cup edible dried rose petals
Instructions
Preheat oven to 400º F and line a baking tray with parchment paper. Wash, peel and cut sweet potatoes into smaller chunks. Place sweet potatoes in a bowl and pour olive oil. Cover the bowl and toss the sweet potatoes, ensuring all chunks are coated well.
Place sweet potatoes on the baking tray and bake for 25 minutes or until soft and cooked through.
Once ready, transfer baked sweet potatoes along with all other ingredients to a blender. Blend until smooth and well combined. Make sure not to over blend.
Alternatively, mash baked sweet potatoes and using a spatula, mix in all other ingredients until well combined.
Transfer sweet potato halwa to bowls and garnish before serving.
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