Chocolate and Sweet Potato Bagatelle

  • serves 6 - 8

Individual trifles made with chocolate cake cubes and a creamy chocolate-sweet potato mixture.

4 Ratings
Directions for: Chocolate and Sweet Potato Bagatelle


1 box Betty Crocker™ SuperMoist™ devil's food or chocolate fudge cake mix

1 medium sweet potato

4 oz dark chocolate (or 2/3 cup dark chocolate chips)

3 Tbsp honey

½ cup coconut sugar

½ cup Splenda

6 Tbsp corn starch

4 cups 2% milk


1. Preheat the oven to 350°F.

2. Make chocolate Betty Crocker cake mix according to the instructions indicated on the box and cook in a rectangular pan for about 25 mins. Let cool and cut into cubes.

3. In the meantime, peel the sweet potato, dice it, and cook it in a small pot of water, covered, until soft. Drain and save the water.

4. Melt the dark chocolate in a double boiler.

5. Put the sweet potato and the chocolate in a blender, adding a little bit of the saved water until you obtain the desired texture (a little firmer/thicker than pudding).

6. Add honey and sugar, mix well. Pour onto a cookie sheet and refrigerate.

7. Prepare the blanc a manger by mixing the Splenda and starch in a pot, then add milk and cook until thickened. Take the sweet potato mixture out of the fridge and transfer it into a pastry pouch with a sleeve/funnel.

8. Transfer the blanc a manger into a verrine, alternating the cake and the chocolate/sweet potato mixture.

Source and Credits

Recipe by Helene Mallette

See more: Bake, Dessert, Vegetables


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