Julia Levy


Ingredient Checklist


Instructions Checklist
  • Prick sweet potatoes all over with a fork, and microwave on high until tender, about 8 minutes, turning potatoes over every 2 minutes. Let stand until cool enough to handle, about 10 minutes. Peel and discard skins.

  • Place sweet potatoes, almond butter, almond milk, ginger, and salt in a food processor.Process until smooth, about 20 seconds. Spoon sweet potato mixture evenly into 4 bowls, and top with blueberries, toasted coconut, and, if desired, coconut cream. Serve warm, at room temperature, or chilled.

Nutrition Facts

348 calories; fat 12g; fat 6g; cholesterolmg; fiber 10g; protein 6g; carbohydrates 57g; sugars 15g; sodium 280mg; iron 2mg; calcium 127mg.