A light, velvety treat that’s naturally sweet, nutrient-packed, and so simple you’ll want to make it again and again—whether it’s a hot summer or a warm autumn.

☘️ How to Make It ☘️

1. Steam one block of silken tofu.
2. Steam one sweet potato. Peel and cut into small pieces.
3. Prepare two tablespoons of unsweetened homemade yogurt, first draining off some whey using a coffee filter—or simply use Greek yogurt. The thicker, the better.
4. Juice half a lemon and set aside.
5. Blend the sweet potato pieces and tofu together until smooth.
6. Add the thick yogurt and a pinch of salt, then blend again. The salt enhances all the flavors and makes the natural sweetness more pronounced.
7. Finally, drip in the lemon juice and blend for about 10 seconds.
8. Transfer the velvety sweet potato–tofu cream into a suitable container and chill in the refrigerator for at least 30 minutes for a denser texture. Serve directly.

For hosting friends, you are suggested to shape it with biscuit molds, then chilling in refrigerator—We make sure this wholesome delicious dessert will give them surprise and win hearts of all ages.

☘️ Tips ☘️

• In this recipe, tofu replaces the part of the cream, reducing animal fat and boosting healthy plant protein. For the best results, use silken tofu or soft tofu. If you use firm tofu or brined tofu, the texture will be less delicate.
• After multiple tests, we’ve found that the choice of sweet potato matters a lot. The more starchy and crumbly the variety, the harder it is to blend into a smooth, even purée.
• If you want a sweeter flavor, feel free to add a drizzle of honey. You can also use a sweetened flavored yogurt, but try to choose one with a lower water content for the creamiest result.

And finally—never underestimate the magic of lemon. Its bright, layered citrus aroma always refreshing.