• 1Sweet Potato (purple or orange, halved)
  • 3 cups plain coconut milk (from the carton divided)
  • 1 Tbsp Maple Syrup
  • 8 Ice Cubes


  1. Boil the sweet potatoes for 30 to 45 minutes, or until fork-tender and the peel removes easily. Drain and submerge in cold water until cool enough to handle. Remove from the water and remove the peel from the potatoes.
  2. Meanwhile, froth, 1/3 of the coconut milk using a milk-frother, French press or whisk. Set aside.
  3. Transfer the sweet potato to a blender with the remaining coconut milk and maple syrup. Blend until smooth and creamy.
  4. Pour into glasses with ice and top with frothed coconut milk. Enjoy.


Leftovers: Refrigerate the blender mixture in an airtight container for up to three days. Top with frothed milk just before serving.
Serving Size: One serving is approximately 1 ½ to 2 cups.
More Flavor: Add cinnamon and/or vanilla extract to taste.
Additional Toppings: Cinnamon and/or crushed nuts.
No Coconut Milk: Use any dairy milk or non-dairy milk alternative
No Purple Sweet Potato: Use purple yam or any sweet potato.
Meal Prep: Boil a large batch of sweet potatoes ahead of time and keep refrigerated for up to five days or freeze for up to ten months.


Amount per serving
Calories 201
Fat 8g
Saturated 7g
Trans 0g
Polyunsaturated 0g
Monounsaturated 0g
Carbs 30g
Fiber 2g
Sugar 19g
Protein 1g
Cholesterol 0mg
Sodium 91mg
Potassium 301mg
Vitamin A 9070IU
Vitamin C 2mg
Calcium 707mg
Iron 1mg
Vitamin D 151IU
Vitamin E 0mg
Vitamin K 1μg
Thiamine 0.1mg
Riboflavin 0.2mg
Niacin 0mg
Vitamin B6 0.1mg
Folate 7μg
Vitamin B12 4.5μg
Phosphorous 31mg
Magnesium 18mg
Zinc 0mg
Selenium 0μg
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