This gluten-free and dairy-free dessert recipe calls for the Japanese variety of sweet potato, you might have to search for them a little bit but they are so worth it! Japanese sweet potatoes have a dense, sweet interior that caramelizes when you bake them (without any added sugar!), which makes them the perfect partner (skin and all) for this dreamy coconut sauce and a generous sprinkle of Struesli Original granola.
Vegan Sweet Potato Treat With Coconut Sauce and Granola
2 servings
Total Time: 35 minutes
Ingredients (Japanese Sweet Potatoes):
- 2 Japanese sweet potatoes
- 1 tsp avocado oil
- A pinch of salt
- ½ cup Struesli Original
Ingredients (Coconut Sauce):
- ½ cup silken tofu
- 2 ½ tbsp condensed coconut milk
Instructions (Japanese Sweet Potatoes):
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper for easy clean up.
- Wash the sweet potatoes but do not peel them. Carefully cut each potato lengthwise and brush the cut side with avocado oil. Season lightly with salt.
- Place the cut side down on the baking sheet and put on the lowest rack of the oven. Bake for 25 minutes. You may want to check sooner depending on your oven. The cut side should start to become golden and caramelized.
- After 25 minutes, move the pan to the middle rack until they have completely softened (you can test this by trying to pierce them with a fork, when they are soft the fork goes through easily), about 15 more minutes.
Instructions (Coconut Sauce):
- In a high speed blender, combine the tofu and condensed coconut milk until smooth and creamy, I used my nutribullet which worked perfectly!
- Drizzle desired amount of coconut cream on the warm potato and top with Struesli.
Tip: Store any leftovers separately in the fridge. You can reheat your potato in an airfryer or toaster oven at 350 degrees but make sure to check at 5-7 minutes as every model is different. The coconut sauce is also delicious on a bowl of fruit, pancakes or a slice of warm banana bread, but you could also swap it out in this recipe for yogurt if you prefer.
Adrienne Lufkin, seasoned private chef and founder of Struesli, combines her love for food, health, and human connection through her recipes. With a background in crafting clean and nutrient-dense meals for clients and her personal struggles with Crohn's Disease and Migraines, Adrienne is passionate about supporting people along their health journeys. Follow Adrienne's brand building experience, delicious recipes, and adventures with her big, fluffy dogs on Instagram.
