INGREDIENTS
- 1 cup cooked sweet potato (preferably Japanese sweet potatoes, which are white on the inside and very sweet
- ½ cup coconut milk
- ½ tsp vanilla bean paste, vanilla beans or vanilla extract
- Optional (for extra sweetness if needed for less sweet potatoes): monk fruit, maple syrup, date syrup
- Desired toppings (Maggie used bananas and dried coconut)
RECIPE
- Roast or microwave your sweet potato.
- Peel and place in a blender.
- Add coconut milk and vanilla.
- Blend til combined (should be smooth but not over-blended).
- Place in a bowl & add desired toppings or add-ins.
- Enjoy!