- 2 medium sweet potatoes
- 2/3 cup non-dairy milk
- 2 tablespoons ground flax
- 1 tablespoon nut or seed butter of choice (I used cashew)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
- Optional Toppings: pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, and/or granola
- Preheat your oven to 400F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes, but do not peel them. Piece the potatoes a few times with a knife, then place on the tray and bake for 45 to 60 minutes, or until a “caramel” starts to ooze out of the pierced holes. (Note: If you have large sweet potatoes, I would recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time).
- Remove the sweet potatoes from the oven, and carefully scoop our their flesh into a large bowl. Add in the milk, flax, nut butter, vanilla, cinnamon, and salt. Use a hand mixer to “cream” the mixture together on for 60 to 90 seconds, starting with the lowest setting. Alternatively, you can place all ingredients into a food processor and blend until thick and smooth, 2 to 3 minutes.
- Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the fridge for up to 5 days.