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! :)
1 Can (10 oz)
Unsweetened vanilla almond milk
1⁄4 Cup (4 tbs)
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.
4. Serve as a side dish, a snack or even a dessert with extra pecans and a bit of whipped cream.