Multiple Sclerosis Friendly Recipes

Sweet Potato Chocolate Fudge Cake

12/26/2019

When I first tried this recipe, I was so surprised by it. It uses simple and healthy ingredients, was very quick and easy to prepare AND it tasted like dark chocolate fudge. I never would have thought that sweet potatoes could be used to make a chocolate fudge cake while actually tasting great. Once baked it does need to be cooled, as it is best enjoyed chilled. It will need to be in the fridge to chill for at least 4 hours. It is perfect for make ahead preparation and travels well.

Sweet Potato Chocolate Fudge Cake Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:
Base

2 cups of raw almonds, hazel nuts, or walnuts
2 Tbsp maple syrup or honey
1 Tbsp water

Filling

2 sweet potatoes
1 cup medjool dates (about 20)
2 cups almond milk
1/3 cup unsweetened cocoa powder (I prefer the dark, Dutched cocoa to give it an intense, dark chocolate taste)
1 tsp pure vanilla extract
Pinch of salt

Instructions:
Base

Preheat oven to 350°F.
Line the bottom of a 9 in spring form with parchment paper and grease the sides with olive oil.
Add all base ingredients to a food processor until it is finely processed and sticks together when pressed together.
With damp hands, press the base into an even layer on the bottom of the spring form.
Pre-bake the crust for 5 min.

Filling

Soak the dates for 10 min. in boiling water (you can start this while preparing the base) and then drain.
Microwave sweet potatoes 2 x 2 min. each or until cooked through. Scrape out the inside.
Add all filling ingredients to a blender and blend until smooth.
Pour into the pre-baked base and back for 45 min. at 350°F.
Let cool and store overnight (or 4 hours) in fridge before serving.

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Sweet Potato Chocolate Frosting

12/26/2019

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You will not believe that sweet potatoes make up the bulk of this frosting. Not only is this frosting fudgy, truly delicious AND healthy (*gasp!) but it comes out thick enough that it is also perfect for decorating. If you are gifted in the cake decorating area, then this recipe is perfect for making fun designs. No one will even notice that it is made out of sweet potatoes and whatever it tops will be devoured!

The trick is to process long enough that there are no traces of sweet potato chunks. If you can't get rid of the chunks, then you probably need to add some more almond milk to thin it out. This can be made ahead of time and can be stored in the fridge in a sealed container for about a week.

Sweet Potato Chocolate Frosting Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

2 sweet potatoes
½ cup unsweetened cocoa powder (I prefer the darker Dutched Cocoa)
½ cup maple syrup or honey*
2 Tbsp almond butter or tahini
2 tsp pure vanilla extract
½ tsp salt
Almond milk, to thin as necessary

Instructions:

Microwave sweet potatoes 2 x 2 min. each (or until cooked through) and let cool.
Scrape out the flesh of the sweet potatoes into a food processor along with the rest of the ingredients and process until smooth. Use immediately or store in the fridge for later.
The frosting will thicken in the fridge so I usually add up to a ¼ cup of almond milk so it is easier to spread, the amount of almond milk will depend on the dryness of the sweet potatoes.

*Note: Here you could substitute medjool dates as the sweetener. Soak 20 pitted, medjool dates (about 1 cup) for 10 min. in hot water. Drain and place in a blender with ¼ cup almond milk and blend until smooth, adding almond milk 1 Tbsp at a time to ensure all dates are fully blended. Then add to step 2 above.

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Sweet Potato Hummus

12/26/2019

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Sweet potatoes and chickpeas make up the base of this hummus. If you don't like tahini, then this recipe is for you. It goes great with veggies sticks, but I love it the most with home-made pita or corn tortilla chips (see note below recipe). It can also be used as a fun sandwich spread.

This recipe is also really quick and easy to put together. You won't believe how mouth-watering this sweet potato hummus is. Give it a try and share your favorite way to eat it!

Sweet Potato Hummus Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

1 sweet potato
1, 15 oz. can of chickpeas, drained and rinsed
1 garlic clove, peeled and crushed
Juice of ½-1 lemon
2 Tbsp olive oil
2 Tbsp water
½ tsp salt
½ tsp chili powder
Pinch of black pepper

Instructions:

Microwave sweet potato 2 x 2 min. until it is cooked through and let it cool a little.
Scoop out the sweet potato flesh and add to a food processor with the rest of the ingredients.
Process until smooth. Adding additional water or olive by the tablespoon to thin out if necessary.
Serve with veggie sticks or homemade pita chips*.

*Note: Make homemade pita chips by cutting up oil-free and sugar-free (if possible) whole wheat pita bread into triangles and bake at 400°F for 15-20 min. It can be difficult to find sugar- AND oil-free whole wheat pita bread. So in a pinch you can also serve with homemade corn tortilla chips by following the same steps above. Corn tortillas without oil and sugar are usually easier to come by.

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Sweet Potato Pizza Crust

12/26/2019

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I am going to be honest. This doesn't really taste like pizza and you will have to eat it with a knife and fork. I just want to prepare you. However, to be honest again, it is absolutely and utterly delicious! I could not believe how good this crust came out with the vegan cheese and home-made pizza sauce. Once the components are prepared, it is easy to assemble.

Prepare the sweet potato crust first, and while that pre-bakes in the oven, prepare the pizza sauce and blend the vegan cheese ingredients. For the vegan cheese start cooking on the stove just before you want to top it on the crust and pizza sauce. Then top with your favorite toppings and add to the oven again.

Sweet Potato Pizza Crust Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:
Crust

2-3 sweet potatoes (about 10 oz.)
1 Flax egg (1 Tbsp ground flax seed with 2.5 Tbsp water)
½ cup ground raw almonds (or walnuts, pecans, or cashews)
2 Tbsp nutritional yeast
¼ tsp salt
¼ tsp garlic powder

Tomato Sauce

6 oz. tomato paste
15 oz. tomato puree
2 Tbsp dried oregano
1 Tbsp dried basil
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Pinch of black pepper

Vegan Cheese

300ml water
180 g raw cashews
3 Tbsp nutritional yeast
½ tsp salt

Instructions:
Pizza crust

Preheat oven to 400°F.
Add the water to the ground flax seed and let thicken.
Microwave the potatoes for 2 x 2 min. each until cooked through and let cool
Scoop out the sweet potatoes from the skin and add to a food processor, and the rest of the ingredients and process until relatively smooth, it can be a little lumpy.
Place parchment paper on a baking sheet grease with about 2 tsp of olive oil.
Spread out the crust mixture on the parchment paper and brush on 1 Tbsp olive oil on the top.
Add to oven and bake 25 min.

Tomato Sauce

Add all the ingredients to a sauce pan and whisk to mix.
Cook for 5-10 min. to thicken up and then pour desired amount to the pizza crust after it has baked for 25min.
Then top with the cheese (see below).

Vegan Cheese

Place all of the ingredients in a blender and blend until smooth.
Add to a small sauce pan at medium heat and cook until thickened.
Pour over the pizza crust and tomato sauce with any toppings of choice (e.g. mushrooms, onions, green pepper, fresh spinach etc.).
Place back in the oven and bake an additional 10-15 min.
Remove from oven and enjoy!

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Sweet Potato Nacho Cheese

12/26/2019

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Looking for a healthy way to enjoy those home-made corn tortilla chips*? This recipe is chock-full of healthy ingredients that won't leave you weighed down with guilt. The dip is also a great addition to any party and your guests seriously won't know what hit them. My family could not believe that this was an actual healthy chip dip (of course it only stays healthy if you make your own chips shown in the note below).

There are endless ways that this recipe can be used: it would be fun to top on baked or mashed potatoes or as a sauce for mac and cheese. It is really versatile and I would love to hear all the creative ways you end up using this recipe!

*Note:
Home-made baked tortilla chips
Cut oil- and sugar-free corn tortillas into triangles and place as an even layer on a baking sheet. Bake at 375°F for 15-20 min, or until crunchy.

Sweet Potato Nacho Cheese Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

3 sweet potatoes, peeled and cubed
3 large carrots, cut into 1/2” slices
1/2 onion, peeled and diced
1/3 cup olive oil
1/4 cup nutritional yeast
1/2 cup water
1 tsp salt
1/2 tsp garlic powder
Juice of half a lemon

Instructions:

Bring the carrots, sweet potatoes, and onion to a boil in a pot with just enough water to cover them. Cook for 20 min.
Drain the water and add the cooked carrots, sweet potatoes, and onion to a blender with the rest of the ingredients and blend until smooth.
If using immediately, add the blended cheese back to the pot and warm through. This can also be warmed in a slow cooker and is an excellent party dish. Add some home-made vegan sour cream to really seal the deal!

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MS Friendly recipes

Sweet Potato Chocolate Fudge Cake

Sweet Potato Chocolate Frosting

Sweet Potato Hummus

Sweet Potato Pizza Crust

Sweet Potato Nacho Cheese

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