Sweet potatoes

Boil

• Wash the sweet potato and chop into 1 inch cubes. Bring a large pot of water to boil and carefully add the diced sweet potatoes. Reduce the heat to medium-high and boil for 12-15 minutes, or until tender when pierced with a fork.

Bake

• Preheat oven to 400ºF and line a baking sheet with parchment paper and/or aluminum foil. Wash the sweet potatoes and place on the baking tray. Bake for 45-60 minutes, or until easily pierced with a fork.

Mixing

• Transfer the cooked sweet potato to a large mixing bowl. Add the flaxseeds and non-dairy milk. Use a hand mixer to combine the ingredients, until it’s nice and fluffy. Alternatively, you can transfer the cooked sweet potato and the remaining ingredients to a blender/food processor, and blend until thick and smooth, 3-4 minutes. 

Raspberry jam

• While sweet potatoes are cooking, prepare the raspberry jam. Rinse a 1/2 cup of fresh raspberries and place in a bowl. With a back of a fork, lightly mash the raspberries, until you achieve a jam texture.

To serve

• Transfer to a bowl and garnish with coconut yogurt, raspberry jam, strawberries, peanut butter granola, and a drizzle of peanut butter.
• Enjoy!