Recipe Chocolate and sweet potato spread

1. Cook the sweet potato with steam.
2. Melt the chocolate in a bain marie.
3. Mix all the ingredients until you have a homogeneous mixture. 
4. Pour into a jar Le Parfait Super 500 gr, your spread keeps a week at fridge !

Tip: if you find that it lacks sugar you can add a tablespoon of agave syrup.

If you are allergic to the hazelnut you can replace coconut in the same proportions.