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| Servings |
serving
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Ingredients
- 2 sweet potatoes medium
- 1/4 cup full-fat unsweetened coconut milk
- 1 tsp ground cinnamon
- 1 tbsp maple syrup
- 1 scoop collagen protein optional
- optional toppings: blueberries, sliced bananas, raspberries
- optional toppings: almond butter, granola, cacao nibs
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Wash the sweet potatoes, poke a few holes in the top, and place them on the baking sheet.
- Bake for 45-60 minutes or until tender.
- Let the sweet potatoes cool. Remove the skin and scoop the cooked sweet potato into a high-speed blender along with the coconut milk, cinnamon, maple syrup, and collagen protein, if using. Blend until smooth.
- Transfer to a serving bowl and top with desired toppings. Enjoy!
This sounds delish! I’ve done SP bowls in the past and a serving was half a potato. This is one serving with 2
Potatoes… is that right? Not a typo?
Hi Abby! Two medium-sized sweet potatoes is right. 🙂 Please let us know how you enjoy this recipe once you try it!
It sounds wonderful, but I would have to share that with my husband. I can’t eat two sweets! I can’t wait to try it.
So excited to hear how you two like it, Amy! 🙂
This is delicious! I had left over mashed sweet potato from dinner so I gave this one a try, what a gem! I didn’t have coconut milk so I used ‘normal’ milk and dessicated coconut. So good!
Yay! So glad you liked this recipe, Alice. Saw your photo in The Sisterhood FB group too and it looked delicious! ?
Going to have to try this love sweet potatoes
Please let us know how you like it after making it! 🙂
I made this recipe this morning and it was absolutely amazing!
I substituted with almond milk and it still came out sooo delicious.
Highly recommend to make!
So glad you enjoyed this recipe, Brenda! Almond milk sounds like a great substitution. 🙂 Thank you for sharing!