Ingredients
Directions
- 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.
- Meanwhile, froth, 1/3 of the coconut milk using a milk-frother, French press or whisk. Set aside.
- Transfer the sweet potato to a blender with the remaining coconut milk and maple syrup. Blend until smooth and creamy.
- Pour into glasses with ice and top with frothed coconut milk. Enjoy.
Notes
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.
Nutrition
| 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 |
