A delicious treat that the whole family can enjoy. Okinawa sweet potatoes are rich with vitamins, antioxidants, and potassium according to the American Heart Association.
3 purple sweet potatoes, peeled and cut into cubes
1/4 cup coconut milk
1/2 cup fresh or frozen blueberries
2 tablespoons of grass fed butter
1 tablespoon of cane syrup or honey
1 teaspoon of cinammon
1/4 cup of pecans
Whip Cream (optional)
Boil sweet potatoes in a pan of water, for approximately 15 minutes.
Preheat oven to 400 degrees.
Transfer sweet potatoes (drain first and ensure they are soft) into a mixing bowl and mash.
Add your coconut oil, cane syrup or honey, and cinnamon to the mashed sweet potatoes.
Mix together, blend well.
Add in fresh or frozen blueberries.
Pour sweet potato mix into individual ramekins or in a whole cake pan.
Bake for 10-15 minutes, until walnuts are golden brown.
Let cool, serve with some whip cream (optional)
Picture credit: Civilized Caveman