Black Beans and Sweet Potato Dessert

Black Beans and Sweet Potato Dessert
Prep time
Cook time
Total time
This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Serves: 8 servings
  • 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
  1. Bring all ingredients to a boil in a saucepan.
  2. Reduce the heat to medium-low and cook, covered, 30 minutes.
  3. Add a little soy milk if necessary to thin the mixture and stir.
  4. Serve warm or at room temperature.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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