Ingredients
Scale
- 2 medium sweet potatoes (about 4 cups mashed)
- 1/4–1/2 cup unsweetened vanilla non-dairy milk (almond recommended)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted almond butter
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon (adjust to taste)
- 2 tablespoons ground flax seeds
Instructions
- Preheat the oven to 400°F.
- Wash the sweet potatoes with a veggie brush and place them on a foil-lined baking sheet.
- Bake for 45-60 minutes or until easily pierced with a fork.
- Let the potatoes cool, then remove the skin and transfer the flesh to a large mixing bowl.
- Add remaining ingredients and beat with an electric mixer until fluffy.
- Serve as is or warm it on the stove if refrigerated.
- Top with fruit, banana bread granola, and extra cinnamon.
Notes
- For a creamier texture, adjust the amount of non-dairy milk.
- Leftovers can be stored in the fridge for up to 3 days.
- Pairs well with fresh fruit, nuts, or granola.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg