Easy Sweet Potato Matcha Mont Blanc — Your New Holiday Favorite!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option with similar richness.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a different flavor profile.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative for vegetarians.

chestnuts

🥗Healthier: walnuts

💰Cheaper: canned chestnuts

Canned chestnuts are more accessible and affordable.

Peel and chop sweet potatoes into cubes.

Boil sweet potatoes in water until tender, about 15-20 minutes.

Drain sweet potatoes and let cool slightly.

Mash sweet potatoes in a bowl until smooth.

Add matcha powder, sugar, and a pinch of salt to the mashed sweet potatoes; mix well.

In a separate bowl, whip heavy cream until soft peaks form.

Fold whipped cream into the sweet potato mixture gently until combined.

Prepare gelatin according to package instructions; mix with a bit of warm water.

In a saucepan, heat milk and butter until melted; stir in gelatin until dissolved.

Add egg yolks to the milk mixture, whisking until smooth and slightly thickened, about 5 minutes over low heat.

Remove from heat and let cool slightly before combining with sweet potato mixture.

Transfer the mixture into a piping bag and refrigerate for 30 minutes.

Pipe the sweet potato mixture onto serving plates in a mont blanc shape.

Top with whipped cream and garnish with matcha paste and powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens