Autumn has officially begun. In the US (where I spent some time living) this means pumpkin-spiced everything. In the UK, pumpkin puree can cost upwards of £4 a tin, so no thank you. I've found you a substitute and it is GAME CHANGING for autumnal baking. It looks and tastes the same, costs 1/3 of the price AND is packed with fibre and antioxidants. No more pumpkin-spice fomo.

May I introduce the ever so humble: SWEET POTATO. Not just for stews. Or fries..

For this recipe you will need:
inspired by Jenn Ubens on instagram; makes 10-20 depending on the size (I went a little big and made 10).

1 1/2 cup (400g) Yoghurt – I used dairy free and it worked very well
1-2 (about 150g pureed) Sweet Potato
1/3 cup (80-90g) Creamy Peanut Butter
1/2 tsp Ground Cinnamon
1/2 tsp Ground Five Spice – recipe called for Pumpkin Spice, another Americanism which is typically some mix of Cinnamon, Allspice, Nutmeg, Clove, Ginger. Feel free to make your own, but Chinese Five Spice works well.
3 tbsp Honey
Pinch Salt
200g Dark Chocolate (70%)
nibs etc. Oat, Almond & Honey Granola

Method:

1. Wash and stab your – whole, unpeeled – sweet potatoes with a fork before wrapping in foil and placing in a 180*C oven for 45-60 minutes; until incredibly tender and a fork goes straight through. Puree with the skin on until smooth. Place in a bowl and set aside to cool.
2. Place all of the ingredients except the dark chocolate and granola into a bowl and mix together until smooth and fully combined.
3. Dollop onto a lined baking tray using spoons or an ice cream scoop. Pick up and drop the tray – slightly aggressively – onto the counter top to flatten and round out the dollops. Place in the freezer for min. 4 hours or overnight.
4. When ready to finish, melt the chocolate in a bowl over hot water (or in a microwave in 60 second – once – then 10 second bursts).
5. Now because the mousse is frozen it will cool the chocolate very quickly so you'll have to move fast: drop the frozen moussey medallions into the melted chocolate one at a time, flipping over to ensure it's coated all over. Lift out with a fork sliding them over the edge of the bowl to remove excess chocolate, place on a baking tray and immediately crumble over your granola topping. If you find it's already cooled and nothing will stick, simply add a little more melted chocolate with the help of the back of a spoon so the granola can adhere.
6. Serve immediately or place into a sealed bag or tupperware in the freezer. When ready to serve simply remove from the freezer and allow to sit at room temperature 10-15 minutes to lightly thaw (especially if you have sensitive teeth).

I reckon you could also dip them in orange-dyed white chocolate to turn them into little pumpkins as a fun halloween activity.

Enjoy these crunchy chocolatey – and dare I say it, healthy – frozen treats.