This isn't your average hot chocolate. It's a decadent blend of comforting flavors—creamy sweet potato, rich cocoa, and crunchy pecans—all in one perfectly warm mug. Imagine cozying up on a chilly evening with this sweet treat; it's pure bliss! One time I tried making this for some friends and it was an absolute hit!
The secret to this recipe's exceptional flavor lies in the homemade sweet potato puree, which provides a unique sweetness and subtle earthiness that complements the richness of the cocoa. Toasting the pecans intensifies their flavor and adds a delightful crunch. It's simple to make and can be adjusted to your liking-- If you want a chocolate bomb, add more cocoa! This recipe is both comforting and perfect for sharing with friends and family during chilly weather, holiday gatherings, or simply a cozy night in.
Required Equipments
- Large saucepan
- Whisk
- Small saucepan
- Blender or immersion blender
- Mugs or glasses
Sweet-Potato-Pie-Hot-Chocolate-with-Pecan
Indulge in the creamy, comforting goodness of sweet potato pie hot chocolate, elevated with the delightful crunch of toasted pecans. This recipe is easy, delicious, and perfect for a chilly day.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's make the sweet potato puree. Wash and scrub one medium sweet potato thoroughly. Pierce it with a fork several times. Microwave on high for about 5-7 minutes, or until tender. Alternatively, bake in a preheated oven at 375°F (190°C) for 40-50 minutes, or until easily pierced with a fork. Once cooled enough to handle, carefully cut the sweet potato in half lengthwise and scoop out the flesh into a bowl. Don't get any of the skin in there!!
- Next, mash the sweet potato with a fork until you achieve a mostly smooth puree. Some small lumps are ok; it adds character. Seriously, who needs completely smooth everything?? Set aside.
- Now for the hot chocolate base. In a large saucepan, combine 2 cups of whole milk (or your chosen milk alternative), 1/2 cup unsweetened cocoa powder, and 1/4 cup of maple syrup (or honey to taste). Whisk vigorously to remove any lumps and ensure the cocoa is fully incorporated.
- Place the saucepan over medium heat, and, while stirring constantly, bring the mixture to a gentle simmer. Don't let it boil! Reduce heat to low and maintain a gentle simmer for approximately 5 minutes, stirring frequently. This allows the flavors to meld beautifully.
- Meanwhile, toast those lovely pecans. Preheat a small, dry saucepan over medium-low heat. Add 1/4 cup pecan halves or pieces and toast, stirring frequently, for about 3-5 minutes until fragrant and lightly browned. Watch carefully to avoid burning. I almost burnt a batch once - it was sad.
- Time to blend! Add the sweet potato puree to the simmering chocolate mixture. Stir to combine. If using an immersion blender, use it directly in the saucepan. If using a regular blender, carefully pour the mixture into the blender and blend until perfectly smooth and creamy. This is where the magic happens...so yummy!
- For serving, pour the hot chocolate into your favorite mugs or glasses. Top each serving generously with the toasted pecans. A sprinkle of extra cocoa powder is also a nice touch, if you like that sort of thing.
- Sip slowly and savor every bite! (Well, every sip). Remember to check your local weather before heading outside with your hot chocolate, unless you enjoy being cold! A warm drink on a cold day is simply wonderful... I can't even begin to tell you how amazing that feels.
📝 Notes
- For a richer flavor, use dark chocolate cocoa powder.
- Adjust the amount of maple syrup or honey based on your preferred level of sweetness.
- If you like a thicker hot chocolate, simmer for a few minutes longer.
🍎 Nutrition
Calories: 350 kcal
Protein: 10g
Fat: 15g
Carbohydrates: 45g
Fiber: 5g
Calcium: 300mg
