This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

black beans and sweet potato dessert

2 large sweet potatoes, grated fine (food processor)
4 cups canned black beans, rinsed
1 can coconut milk
3 cups soy or rice milk
1 cup sucanat, maple syrup or agave syrup
1 tablespoon ground ginger
1 tablespoon cinnamon
1 teaspoon ground cloves
1 tablespoon orange flower water
1 teaspoon sea salt
Good pinch black pepper

Bring all ingredients to a boil in a saucepan. Reduce the heat to medium-low and cook, covered, 30 minutes. Add a little soy milk if necessary to thin the mixture and stir. Serve warm or at room temperature.

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