Roasted Peppery Purple Sweet Potato Cloud with Zesty Lucuma Drizzle
A stunning, naturally vibrant dessert featuring roasted purple sweet potatoes whipped into a light, airy cloud and topped with a creamy, citrusy lucuma drizzle. This dish is a feast for the eyes and palate, combining earthy sweetness with a bright, tropical finish.
Ingredients
Ingredients
- 2 lb purple sweet potatoes scrubbed and patted dry
- 2 tbsp olive oil for roasting
- 1 tsp coarse sea salt for roasting
- 1 tsp freshly cracked black pepper for roasting
- 1/2 cup full-fat coconut milk chilled, from a can
- 1 tbsp maple syrup or agave nectar
- 2 tbsp lucuma powder for the drizzle
- 1 tbsp fresh lime juice zest of 1 lime reserved
- 1/4 tsp ground cinnamon optional, for drizzle
- 2 tbsp water to adjust drizzle consistency
Notes
Storage: The whipped sweet potato cloud can be stored in an airtight container in the refrigerator for up to 3 days. It will firm up; re-whip briefly before serving. The lucuma drizzle is best made fresh but can be stored separately for 1-2 days. Make-Ahead: Roast and whip the sweet potatoes a day ahead. Prepare the drizzle fresh before serving. Variations: Add a pinch of cayenne pepper to the potatoes for extra heat. For a nuttier flavor, substitute 1/4 cup of the coconut milk with tahini. Serving Suggestion: Top with toasted pumpkin seeds or shredded coconut for added texture.