Baked Purple Sweet Potatoes
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 purple sweet potatoes, peeled and cubed, approximately 2 cups
  • 1/4 cup coconut milk
  • 1/2 cup fresh blueberries
  • 2 tablespoon lemon juice
  • 2 tablespoon butter, unsalted
  • 1 tablespoon honey
  • 1 teaspoon cinnamon
  • 1/4 cup pecans, for garnish
Directions
  1. Place your sweet potatoes in a large stock pot with boiling water and boil until fork-tender, approximately 15 minutes. Transfer to a large mixing bowl or stand mixer.
  2. Preheat the oven to 400 degrees.
  3. Add the coconut milk, lemon juice, butter, honey, and cinnamon and mash using a stand mixer or a hand mixer. Beat the potatoes until no lumps remain. Fold in the fresh blueberries and mix by hand. Transfer the sweet potato mixture to 4 small ramekins and sprinkle pecans on top
  4. Place the ramekins on a cookie sheet and bake in the oven for 10-15 minutes or until the pecans are toasted. Garnish with a scoop of refrigerated coconut milk and serve.