eatrecyclerepeat blog has some kind words for our Native Forest® Organic Coconut Milk, and has published this recipe:
Sweet Potato Pudding Spread
yields about 1 1/3 to 1 1/2 cups
- 1 large-ish white sweet potato, or enough to yield 1 cup of flesh when roasted
- 1/4 c canned coconut milk (Native Forest® Organic Coconut Milk)
- 1 1/2 T peanut, almond, or other nut butter
- 1/4 c cooked, shelled chestnuts, optional
- 1/2 t cinnamon
- 1/4 t nutmeg
Roast the sweet potato(es) at 425 degrees F for about one hour, or until easily pierced with a fork. Allow to cool slightly, then remove the skin and add the flesh into a blender or food processor. You can even mash by hand, but the texture will not be as smooth. Add the remaining ingredients and blend until smooth, scraping down the sides of the blender a few times. My blender usually produces a creamy consistency with a few chunks of chestnut, which I prefer. Use as a spread on the remaining sweet potato skins, apples, pears, toast or quick breads, waffles and pancakes, or enjoy as is. Once I ate it with some leftover coconut cream and it was a fabulous dessert! Next time I may experiment with some unsweetened cocoa powder or cacao nibs, but for now I am perfectly content without it.
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Republished by EdwardandSons.com