4 servings (1/4 mixture)
Ingredients:
2 medium sweet potatoes
5 tsp date powder
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp table salt
100g coconut greek yogurt
Directions:
Preheat oven to 400F.
Prick the sweet potatoes and roast them on a baking sheet til tender (about 45 minutes).
Allow the sweet potatoes to cool. Scoop out the flesh with a spoon into a food processor.
Add the date powder, spice, vanilla, salt and yogurt.
Blend until the mixture is smooth.
Divide, evenly, into 4 ramekins.
Cover and store in the refrigerator.
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