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: Frequently Asked Questions
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
