1 large sweet potato
1 Tbsp. olive oil
3 Tbsp. almond butter
2 Tbsp. almond milk
- Cut sweet potato, drizzle with olive oil and cook for 35 minutes on 400°F
- In a food processor or blender, combine all ingredients and blend until smooth.
- Top with pecans, almonds, blueberries, coconut milk, cinnamon or any other toppings you’d like and enjoy!
Inspired by www.paleoglutenfree.com