PURPLE SWEET POTATO SMOOTHIE

PURPLE SWEET POTATO SMOOTHIE 


INGREDIENTS

100g peeled purple sweet potato

1 1/2 cup non-dairy milk (e.g. soy), unsweetened

1/4 tsp ground cinnamon

1/4 tsp vanilla paste / essence (optional)

50g shaven Coconut Palm Sugar)

200g carton of coconut cream

1/4 tsp pink Himalayan salt

Crumbled biscoff or any other vegan biscuit (decoration, optional)

Dessicated coconut (decoration, optional)

Cinammon stick (decoration, optional)

DIRECTIONS

STEP 1Dice sweet potato and steam for 15 minutes until soft. You can do this minimum 2 hours in advance – or overnight – and store in the fridge or freezer.

STEP 2Put coconut cream, Gula Melaka and salt in a pot and heat up until it starts to bubble. Being heat down to medium to low.

STEP 3Allow to simmer, stirring constantly

STEP 4with a spoon for 8-12 minutes, until the mixture starts to brown and thicken into a sauce. It should drizzle off the spoon like caramel. Remove sauce from heat.

STEP 5Take small drinking glass and place a dollop of sauce into the bottom of the glass. Take some sauce with the back of the spoon and smear some sauce around the inner wall of the glass, and on the outer rim if decorating with crumbled biscuit. Gently pat

STEP 6biscuit pieces against the rim to stick. Place in the fridge to keep cool.

STEP 7Repeat with another glass.

STEP 8Blend sweet potato, non-dairy milk, cinnamon and optional vanilla essence in a blender until smooth.

STEP 9Remove glasses from fridge and carefully pour in smoothie. Decorate with optional desiccated coconut and cinnamon stick.

STEP 10Serve immediately.



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