Sweet Potato Puree

My "Sweet Potato Puree" goes great with a meat or fish entree -- especially during the holiday season! As a matter of fact, for Thanksgiving, it's become one of the Spencer family's traditional holiday recipes! Its texture is so rich, naturally sweet and dreamy, I also have to admit that I enjoy it as a snack or a dessert! )

Ingredients

Sweet potato 3
Ripe banana 1 Large
Pineapple chunks 1 Can (10 oz)
Ginger 1/4 Teaspoon
Pumpkin spice 1/4 Teaspoon
Unsweetened vanilla almond milk 1/4 Cup (4 tbs)
Candied pecans 8

Directions

MAKING

Peel the sweet potatoes and boil them in a pan, until soft.

In a blender jar, combine sweet potato, banana, pineapple chunks, ginger, cinnamon and pumpkin spice. Blend well until smooth.

Transfer into a serving bowl and garnish with candied pecans.

SERVING

4. Serve as a side dish, a snack or even a dessert with extra pecans and a bit of whipped cream.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 152Calories from Fat 3

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 74 mg3.08%

Total Carbohydrates 37 g12.3%

Dietary Fiber 3 g12%

Sugars 18 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet