Ingredients
Sweet Potato Base
- 2 medium sweet potatoes (about 4 cups mashed)
Mix-ins
- 1/4 - 1/2 cup unsweetened vanilla non-dairy milk (almond milk preferred)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted almond butter
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon (or to taste)
- 2 tablespoons ground flax seeds
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly using a vegetable brush to remove dirt, then place them on a foil-lined baking sheet.
- Bake Sweet Potatoes: Bake for 45 to 60 minutes, or until the sweet potatoes are soft and can be easily pierced with a fork. Baking times may vary depending on the size of the potatoes.
- Cool and Peel: Let the baked sweet potatoes cool enough to handle, then carefully remove the skins and transfer the flesh to a large mixing bowl.
- Mix Ingredients: Add the unsweetened vanilla non-dairy milk, vanilla extract, almond butter, maple syrup, cinnamon, and ground flax seeds to the mashed sweet potato. Using an electric mixer, beat the mixture until the texture is fluffy and smooth.
- Serve: Transfer the mixture to bowls. Serve warm or cold, optionally topping with fruits, banana bread granola, or additional cinnamon as desired.
Notes
- The cooking time varies depending on the size of your sweet potatoes; they are done when a fork slides through easily.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or microwave before serving.
- To make this recipe nut-free, substitute almond milk with soy milk and almond butter with sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo, Vegan
- Diet: Vegan
