Chocolate and Sweet Potato Bagatelle

Prep time: 50 mins Bake time: 25 mins


  • 1 box Betty Crocker™ SuperMoist™ devil's food or chocolate fudge cake mix
  • 1 medium sweet potato
  • 100 g (4 oz) of dark chocolate (2/3 cup dark chocolate chips)
  • 3 tbsp of honey
  • ½ cup coconut sugar
  • ½ cup of splenda
  • 6 tbsp corn starch
  • 4 cups of 2% milk


) Preheat the oven to 350°F.

) Make Chocolate Betty Crocker cake mix according to the instructions indicated on the box and cook in a rectangular pan for about 25 mins. Let cool and cut into cubes.

) In the meantime, peel the sweet potato, dice it, and cook it in a small pot of water, covered, until soft. Drain and save the water.

) Melt the dark chocolate in a double boiler.

) Put the sweet potato and the chocolate in a blender, adding a little bit of the saved water until you obtain the desired texture (a little firmer/thicker than pudding).

) Add honey and sugar, mix well. Pour onto a cookie sheet and refrigerate.

) Prepare the white layer by mixing the Splenda and corn starch in a pot, then add milk and cook over medium heat until thickened. Take the sweet potato and chocolate mixture out of the fridge and transfer it to a pastry pouch with a sleeve/funnel.

) Pour the white layer in glasses alternating with the cake and the chocolate/sweet potato mixture.

You'll need this!
Betty Crocker™ SuperMoist™ devil's food or chocolate fudge cake mix

ABOUT Helene

I love cooking desserts, but I try to decrease the amount of sugar or replace it with healthier products. My recipe is an original creation that my family loves. Who could have believed that a vegetable was hiding in the middle of all this chocolate?