Recipe Chocolate and sweet potato spread

1.Steam the sweet potato.
2.Melt the chocolate in a bain-marie.
3.Mix all ingredients until smooth.
4.Pour into a Le Parfait Super 500g jar. Your spread will keep for a week in the fridge!

Tip: if you find it lacking in sugar, you can add a tablespoon of agave syrup.

If you're allergic to hazelnuts, you can substitute coconut in the same proportions.