Made with Purple Sweet Potatoes and Spero Cinnamon cream cheese. Drizzed with dark chocolate.
Ok, maybe sounds a bit unusual at first? But, we SWEAR it's like a cannoli, made into a superfood... Spero Cinnamon cream cheese stuffed into an ooey, gooey drippingly sweet purple sweet potato and smothered in rich, organic, dark chocolate is like the CRACK that loves you back. Go ahead. Thank us later.
1 medium purple sweet potato (or any sweet potato; our other favorites are Hannah and Japanese)
¼-1 bar of your favorite dark, organic chocolate
2 tbsp vanilla plant milk (optional)
⅓ cup Spero Cinnamon cream cheese
Preheat oven to 415ºF
Wash the the sweet potato and cut a few slits into it. Roast for 35-50 minutes, or until the sweet potato can easily be poked through with a fork-- even better if it’s oozing sap #drool Remove sweet potato from oven and let cool for 20 minutes
Optionally, with fork, mix Spero Cinnamon cream cheese with a couple tablespoons of delicious plantmilk (for a wetter consistency)
Slice open your baked sweet pot and spoon in the Spero cheesecake. Stuff it well.
Microwave chocolate in a ceramic cup or bowl for ~30-60 seconds, or until it is melted. Be careful not to over cook it as it will burn.
Take spoon and drizzle chocolate over your stuffed sweet pot.