So today, I'm sharing my "Raspberry Sweet Potato" recipe for "Thanksgiving" dinner
I know it may sound a little odd . . . but oh how yummy.
And here we go:
Serves: 8 people
6 - medium sweet potatoes
2 - tablespoons of Yacon syrup
2 - tablespoons of organic unsweetened original almond milk
1/2 cup of frozen raspberries, thawed and undrained
OR - 1/2 cup of organic raspberry jam with NO sugar added
In a large saucepan - place "un"peeled sweet potatoes in water
Let cook for about 25 minutes on medium heat or until they are tender.
Drain potatoes and set aside to let cool enough to peel
Then peel and cut them into small pieces
Put the sweet potato into a mixing bowl and whip with a beater
Add to the potatoes, milk and yacon syrup
(If you want them creamier - add a little more milk)
Top with raspberries and juice . . . or jam
Yummy, yummy in your tummy
See you next Monday, have a safe and "mindful" week and weekend.
As always, feel free to DM or contact me at: miraclemeadows.net/contact/