Sweetie Potato Chocolate Bouchons

Adapted from Thomas Keller's Chocolate Bouchon recipe, I made these with no sugar. They are sweetened only with fresh Sweet Potatoes and unsweetened dried apricots. It's a rich dessert that is not intended to be very sweet. Amazing with a glass of red wine! But hey, what chocolate isn't great with some red wine?!

By the way, bouchon means cork in English. Its the shape of the pastry pan that gives it its name. You can use a muffin pan if you don't have a bouchon pan.

1 medium to large fresh Sweet Potato, baked and cooled
3 large eggs
1 teaspoon vanilla extract
1/2 pound (2 sticks) butter, melted
3/4 cup flour
1 cup cup unsweetened cocoa powder
1 teaspoon kosher salt
1/2 cup finely chopped dried apricots (best to put them through a food processor to get them really fine)
1/2 cup chopped walnuts
1 cup whipping cream
cinnamon


Makes 12 Bouchon.
Spray bouchon pan with cooking spray, or you can use  12-cup muffin pan lined with muffin papers.
Preheat oven to 350.

Scoop out 1 cup of the Sweet Potato from the skin and place in mixing bowl. Add the 3 eggs and the vanilla and beat about 3 minutes. Add the apricots, and continue beating another minute until well mixed.
Sift together the flour, cocoa and salt. Add half of the flour mixture to the sweet potato mixture and mix on low. Add the melted butter, then the remaining flour mixture and beat until incorporated.
Add the walnuts and mix until combined.

Fill each bouchon mold (or muffin cup) 3/4 full and bake about 20 minutes, until a toothpick comes out clean, but not dry. Set on rack to cool.

When ready to serve, whip the cream with hand mixer. Dollop a spoonful of whipped cream on each Bouchon and sprinkle with a little cinnamon. Bon Appétit!