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Raspberry Sweet Potato Recipe

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

And serve

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:

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