This recipe is one that I first tried a couple of years ago, but at first I wasn't a fan. The reason why I didn't like it originally was because I previously baked the purple sweet potatoes in the oven before freezing and blending them. However, I found that baking them in the oven didn't break the sugars down enough and left the potato still pretty fibrous. Now that I have my InstantPot I wanted to give this recipe another chance, and I am so glad that I did! If you have followed me for a while now, you probably know how much I love sweet potatoes, and loving starring them in any dessert that I can come up with. So now that I have my InstantPot and can cook down these purple Japanese sweet potatoes enough, it is time to share this wonderful tasting & healthy purple treat!
Here's what you will need!
2 1/2 cups of cooked and frozen Japanese purple sweet potato
1/2 cup of a plant based milk
1 tbs maple syrup
1/2 tsp vanilla extract
Place all of the ingredients into the food processor
Process together for 60-90 seconds (stopping and scraping the sides down if needed)
- Plant Based Gabriel