Warm Sweet Potato, Cocoa and Orange Crumble with Espresso Ricotta Cream
An original, comforting dessert that combines spiced roasted sweet potato with a crisp cocoa oat topping, finished with a smooth espresso ricotta cream and a touch of fresh orange. Warm, aromatic, and balanced in sweetness.
Ingredients
- 500 g sweet potato, peeled and cut into small cubes (base of the relleno)
- 70 g brown sugar (divided entre relleno and crumble)
- 1 unit orange (1/4 cup de jugo)
- 60 ml orange juice (freshly squeezed)
- 4 g ground cinnamon (divided)
- 2 g fine salt (divided)
- 90 g unsalted butter, melted (divided)
- 80 g rolled oats (for the crumble)
- 70 g all-purpose flour (for the crumble)
- 18 g unsweetened cocoa powder (for the crumble)
- 50 g chopped walnuts (for the crumble)
- 200 g ricotta cheese (for the cream)
- 25 g powdered sugar (for the cream)
- 15 ml cold espresso (for the cream)
- 5 ml vanilla extract (for the cream and aroma final)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease an approximately 20 x 20 cm baking dish with a little of the melted butter.
- 2
In a bowl, mix the sweet potato cubes with the orange juice, orange zest, 25 g of the brown sugar, 1 teaspoon of the cinnamon, 1/8 teaspoon of the salt, and 30 g of the melted butter. Stir well to coat all the cubes.
- 3
Transfer the sweet potato mixture to the prepared dish and bake for 15 minutes at 200 °C / 400 °F, until it starts to soften.
- 4
Meanwhile, make the crumble. In another bowl, combine the rolled oats, all-purpose flour, cocoa powder, chopped walnuts, the remaining 45 g brown sugar, the remaining 1/2 teaspoon cinnamon, and the remaining pinch of salt. Add the remaining 60 g melted butter and mix with a fork until moist crumbs form.
- 5
Carefully remove the dish from the oven and spread the cocoa crumble evenly over the roasted sweet potato.
- 6
Return to the oven and bake for 20 minutes at 190 °C / 375 °F, until the topping is crisp and the sweet potato is tender when pierced.
- 7
While it bakes, prepare the cream. In a small bowl, whisk the ricotta with the powdered sugar, cold espresso, and vanilla extract until smooth and creamy.
- 8
Let the crumble rest for 5 minutes out of the oven so it can settle slightly. Serve warm and add a generous spoonful of espresso ricotta cream to each portion.
- 9
If desired, finish each serving with a little extra orange zest on top to enhance the citrus aroma.
Chef tips
For a crisper texture, let the crumble rest for 10 minutes before serving. Cutting the sweet potato into small cubes ensures even and quick cooking.
Substitutions
You can replace the walnuts with almonds or hazelnuts. Ricotta can be swapped for whipped cream cheese, though the result will be denser. If you want a milder flavor, reduce the espresso to 2 teaspoons.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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