Hair-Nourishing Japanese Sweet Potato & Black Sesame Dessert
Hair-Nourishing Japanese Sweet Potato & Black Sesame Dessert
Ingredients
For the Sweet Potato Base
- 2 pounds Japanese sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup coconut milk, full-fat
- 1/4 cup maple syrup, or to taste
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the Black Sesame Topping
- 1/2 cup black sesame seeds
- 2 tablespoons maple syrup
- 1 tablespoon water
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Spread the cubed Japanese sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until fork-tender and slightly caramelized. Allow to cool slightly.
⏱️ 30 min•🌡️ 400
- 3
While the sweet potatoes are roasting, prepare the black sesame topping. In a small dry skillet over medium-low heat, toast the 1/2 cup of black sesame seeds for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them.
⏱️ 5 min
- 4
Transfer the toasted black sesame seeds to a food processor or a spice grinder. Process until a fine powder forms. Add 2 tablespoons of maple syrup and 1 tablespoon of water, then process again until a thick, spreadable paste forms. If it's too thick, add a tiny bit more water, 1/2 teaspoon at a time.
⏱️ 5 min
- 5
Once the roasted sweet potatoes are slightly cooled, transfer them to a food processor. Add the coconut milk, 1/4 cup maple syrup, vanilla extract, and sea salt. Process until smooth and creamy. Taste and adjust sweetness if desired.
⏱️ 10 min
- 6
Divide the warm sweet potato mixture into individual serving bowls or ramekins. Allow to cool for 10-15 minutes to firm up slightly.
⏱️ 15 min
- 7
Spoon a dollop of the black sesame paste over each serving of sweet potato dessert. Garnish with a sprinkle of whole black sesame seeds.
⏱️ 5 min
- 8
Serve warm or at room temperature. This dessert can also be chilled and enjoyed cold.
Kitchen Tools
Nutrition Facts (per serving)
Hair-Nourishing Japanese Sweet Potato & Black Sesame Dessert
For the Sweet Potato Base
- 2 pounds Japanese sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup coconut milk, full-fat
- 1/4 cup maple syrup, or to taste
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the Black Sesame Topping
- 1/2 cup black sesame seeds
- 2 tablespoons maple syrup
- 1 tablespoon water
- 1 teaspoon black sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Spread the cubed Japanese sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until fork-tender and slightly caramelized. Allow to cool slightly.
⏱️ 30 min•🌡️ 400 - 3
While the sweet potatoes are roasting, prepare the black sesame topping. In a small dry skillet over medium-low heat, toast the 1/2 cup of black sesame seeds for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them.
⏱️ 5 min - 4
Transfer the toasted black sesame seeds to a food processor or a spice grinder. Process until a fine powder forms. Add 2 tablespoons of maple syrup and 1 tablespoon of water, then process again until a thick, spreadable paste forms. If it's too thick, add a tiny bit more water, 1/2 teaspoon at a time.
⏱️ 5 min - 5
Once the roasted sweet potatoes are slightly cooled, transfer them to a food processor. Add the coconut milk, 1/4 cup maple syrup, vanilla extract, and sea salt. Process until smooth and creamy. Taste and adjust sweetness if desired.
⏱️ 10 min - 6
Divide the warm sweet potato mixture into individual serving bowls or ramekins. Allow to cool for 10-15 minutes to firm up slightly.
⏱️ 15 min - 7
Spoon a dollop of the black sesame paste over each serving of sweet potato dessert. Garnish with a sprinkle of whole black sesame seeds.
⏱️ 5 min - 8
Serve warm or at room temperature. This dessert can also be chilled and enjoyed cold.