The Holy Week Desserts (...!!???)

I know... a lot of people may think, "Desserts during Lent!!?? Blasphemy!!!"

My Dad is a sweet potato and beans addict. He loves sweetened azuki beans and fried Japanese sweet potatoes. Every time we go to the Japanese market, he (almost always) insist on getting some of those potatoes. The result? We end up with a stockpile that often gets spoiled. Of course, Dad doesn't know the amount of work that goes into cooking and preparing these things. He just buys them and they "magically" turn up at the table all prepared, sweet, and delicious.

Nay Dad. The potatoes must be cut up, cooked for about an hour, then (depending on the preparation) sieved. The beans on the other hand, must be first soaked overnight, then cooked for a few hours, sweetened, then made into confections and desserts.

So there were some Okinawan purple potatoes (I believe they're called ube in Southeast Asia) that needed to be used up. Since they're bright purple, I felt that these would be perfect for Lenten dessert.

The first one I made was a twist on Mont Blanc.

Mont Blanc has chestnut creme, but I used the purple sweet potato creme in its place. Vanilla chiffon base, sweet potato glacee, sweet potato filling, creme chantilly, and spirals of the sweet potato creme. This should technically be called Mont Violet.

Next, Purple Sweet potato torte...

Well, it's pretty much the exact same thing as Mont Violet, just a different presentation. Mom liked this one better.

And then, on Maundy Thursday, something healthier...

Purple Sweet Potato Manju, made from warabimochi (bracken starch). The texture is similar to mochi, but less chewy and dissolves very easily. It's vegan, gluten-free...and the color of Lent. It's the perfect dessert for the Holy Week.