Potatoes are a versatile ingredient, and while they are commonly used in savory dishes, they can also create an unexpectedly delightful dessert! Recently, I took some of my homegrown potatoes and turned them into a rich, creamy plant-based treat. The result? Absolutely incredible, with a smooth texture that melts in your mouth. Thanks to a simple harvest from my garden, making it a wholesome and satisfying way to enjoy dessert. You’d be amazed at how a simple potato can be transformed into something so delicious!
My Potato Harvest
This year, I grew five different varieties of potatoes in just five grow bags, squeezing out a total harvest of 5.3 kg in a space of just 2m x 50cm. It’s amazing how much you can grow in such a compact space! I chose varieties that each had unique colors, tastes, and textures to experiment with in the kitchen. Here’s what I grew:
- Blue Annelise
- Congo Blue
- Fortyfold
- Allouette
- Edzell Blue
Potatoes aren’t just white or brown—they can be blue, purple, and even pink. I’ve come to appreciate the versatility of these beauties, especially the deep purple varieties like Congo Blue and Blue Annelise, which I ended up using for this dessert recipe.
The Recipe: Purple Potato Dessert
This recipe is completely plant-based, so it’s not only delicious but also eco-friendly.
Crust Ingredients:
- 240g almond flour
- 80g plant-based butter
- 3 Tbsp ground flax meal
- 50g granulated sugar
- 60g water
Bake the crust for 15 minutes at 170°C to achieve a golden, crunchy base.
Filling Ingredients:
- 700g purple potatoes (I used Congo Blue and Blue Annelise)
- 400ml full-fat coconut milk
- 1 cup soaked cashews
- 6 tsp agar powder
- 170g agave syrup
- A splash of vanilla extract
- A pinch of salt
Blend everything until smooth, then let it set in the fridge until it’s firm and ready for serving.
Chocolate Topping Ingredients:
- 1/2 cup melted coconut oil
- 1/2 cup dark chocolate chips
- A pinch of salt
Pour the melted chocolate on top and let it harden for a satisfying crunch when you dig in.
The Perfect Pairings
This potato dessert is tasty on its own, but why not take it up a notch with some plant-based pairings? Here are a few options:
- Coconut Whipped Cream – Add a fluffy, rich topping to your potato dessert for an extra layer of indulgence.
- Fresh Berries – The tartness of raspberries or strawberries cuts through the sweetness and pairs beautifully with the creamy potato filling.
- Chopped Nuts – A sprinkle of toasted almonds or pecans brings out the nutty notes of the almond flour crust.
- Chia Seed Pudding – Serve alongside a small glass of chia seed pudding for a creamy, plant-based parfait experience.
Why Potatoes Make a Great Dessert
You might be thinking, “Why potatoes in dessert?” Well, aside from being naturally starchy, which adds a creamy texture, purple potatoes (like the ones in this recipe) are subtly sweet. Plus, they’re loaded with antioxidants, making this treat not only satisfying but also packed with some sneaky nutrients.
In my garden, I’ve learned to appreciate every plant I grow, and experimenting with them in both savory and sweet recipes has been a game-changer. Potatoes aren’t just for mashing anymore—they’re a versatile ingredient waiting to surprise you!
Growing your own potatoes (or any other veggie) teaches you just how much you can do with the space you have. Whether you’re in a small urban garden or have a bit more land to work with, experimenting with unique potato varieties is so rewarding.
So, next time you’re pulling potatoes from your garden, don’t stop at the savory side—turn them into a sweet, plant-based masterpiece.
Happy growing!
