• 2 cups cooked sweet potato
  • 1 1/2 cups full fat coconut milk
  • ¼ cup coconut butter
  • 1 tsp pure vanilla extract
  • 1/8 tsp ground cinnamon
  • Pinch of sea salt or Triple blend flakes
  • ½ cup unsweetened coconut flakes



In high speed blender or food processor, add the cooked and cooled sweet potato, coconut butter, coconut milk, salt, cinnamon and vanilla. Blend until smooth. Add the mixture to a saucepan and bring to a low simmer, stirring frequently. Cook for about 4 minutes or until heated through. Add coconut milk as needed to thin to desired consistency. Serve warm and garnish coconut flakes

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