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Sweet potato and chestnut spread gourmet pudding

In this season we love chestnuts and sweet potatoes, that’s why we offer you a dessert as usual without added sugar, dairy products and gluten free. This sweet potato pudding is very pleasant to eat as a dessert or as a snack. Again, we use arrow-root, an ingredient with many qualities that we explain in our tangerine jam recipe. This root has many health benefits and can be used for both sweet and salty dishes. Its benefits are useful in case of acid stomach and bowel problems.


-750 gr sweet potato
-150 ml of vegetable milk (preferably with hazelnut)
-4 tbs arrow-roots
-3 tbp chesnut spread
-1 tbs of rice, agave or maple syrup (optional because the potato is already very sweet)
-1 tsp hazelnut oil or coconut oil
-roasted hazelnuts for the topping


  1. Cut the sweet potato into cubes and cook it slowly in a pan with a bit of oil. If after a few minutes the sweet potato starts to stick, add some plant-based milk and cook over a low heat for 30 minutes.
  2. Mix the sweet potato with the spices and 100 ml of the plant-based milk.
    Dissolve the arrow-roots in a bit of plant-based milk left, add it to the preparation and reheat it for a few minutes until the texture gets thicker.
  3. In a small bowl, add 1 teaspoon of chestnut cream, then pour the sweet potato cream and finish with 1 teaspoon of chestnut cream and some crushed hazelnuts on top.
  4. Cool down and place in the fridge for 3 hours.

Tip: by cooking the sweet potatoes very slowly with low heat, its taste will be sweeter.