| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 10 min |
| Yield: | 1 to 2 servings |
Ingredients
- 1 medium sweet potato
- 1/2 cup lite coconut milk
- 1/2 teaspoon cinnamon
- Pinch freshly ground nutmeg
- 1/4 teaspoon grated orange zest
- Salt and freshly ground black pepper
- 1 tablespoon chopped walnuts, optional
Instructions
- Preheat the oven to 350 degrees F.
- Prick the sweet potato all over with a fork, and then wrap in foil. Bake until soft, about 45 minutes. Remove from the oven and let cool.
- When cool enough to handle, halve the sweet potato and scoop out the flesh. Add the flesh to a food processor, along with the coconut milk, cinnamon, nutmeg and orange zest. Process until smooth. Season with salt and pepper. Fold in the walnuts if using.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 128 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 295 mg |
Reviews
I didn’t really like this recipe I feel it needed something extra. It lacked flavor. Very disappointed.
This is pretty amazing! It’s light and fluffy, it’s not at all heavy.
I have taken sugar and dairy out of my diet so this was a perfect side dish and snack for me. I didn’t have an orange to zest so I put in a drop of orange extract instead. Fabulous Trisha!!!
thanks trying new healthy recipes
Perfect health food
Delicious and quick – I keep baked sweet potatoes in the fridge ready to use for a quick lunch.
delicious