This Purple Sweet Potato Split makes the best healthy dessert! It’s easy to make, so delicious and also happens to be vegan and gluten-free!
This recipe was inspired my love of ice cream, purple sweet potatoes, and Japanese dessert flavours in general. I love the combination of the soft, warm purple baked sweet potato and the melt-in-your-mouth vanilla ice cream – it’s just perfect if you’re getting a bit bored of fruity pies but are still craving a warming, comforting dessert that’s perfect for autumn and winter!
I absolutely love purple sweet potatoes, and have used them for lots of different desserts, including ice cream, mochi, milkshakes, cheesecakes, and sticky rice cakes. I really like their natural sweetness, almost perfumey flavour, and of course their beautiful colour! They’re also really, really healthy. The Japanese island of Okinawa is home to some of the healthiest and longest-living people on the planet, and it’s no coincidence that purple sweet potatoes are a big staple of their diet.
All I did to make this Purple Sweet Potato Split was halve a purple sweet potato, bake it in the oven until soft, and serve it slightly warm with some scoops of vanilla ice cream. My favourite dairy-free vanilla ice cream is this one from Booja-Booja.
I decided to drizzle the whole thing with some date syrup, which is a great healthier substitute for kuromitsu – a Japanese sugar syrup that’s similar to molasses but milder and thinner. I also sprinkled it with kinako, which is a roasted soybean flour that is widely used in Japanese cuisine. It’s a really healthy topping and flavouring ingredient as it’s full of protein and Vitamin B. Obviously both of these are optional, and you can add whatever other toppings you like – nut butters, chocolate syrup, fresh or dried fruit, or coconut whipped cream would all be great!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 2 purple sweet potatoes
- Vanilla ice cream (ensure dairy-free if necessary)
- Optional: drizzle of date syrup
- Optional: 1 tablespoon kinako powder
- Wrap purple sweet potatoes in foil or baking paper and bake in oven at 180 degrees for around 40 minutes, until soft enough to easily pierce with a fork
- When ready to serve, cut each potato in half and top with ice cream (and date syrup and kinako if using). Add any other toppings you like
- Enjoy immediately!