Sweet Potato Coconut Puree
Serves 4
5 mins prep
10 mins cook
15 mins total
Sweet and creamy, coconut milk adds body and depth to the puree. Add a touch of cinnamon, yummy delicious.
0 servings
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Preheat oven to 400 degrees.
Poke several holes in the sweet potatoes with a fork.
Bake for an hour (I put them on a piece of tin foil so they don’t drip all over the oven).
When sweet potatoes are cool to the touch peel off the skin and scoop insides into a food processor with remaining ingredients.
Puree until smooth.
Cool and serve.
