Sweet Potato + Coconut Milk + Coriander Puree

3 Medium organic Sweet Potatoes
1/2 – 1 cup canned Coconut Milk, Full Fat
1/2 tsp Coriander

1.  Heat oven to 400°F.

2.  Prick sweet potatoes several times with a fork and wrap in tin foil. Roast in oven for 45-50 minutes or until tender.

3.  Let cool slightly and then peel away skin adding sweet potato meat to blender.

4.  Add coconut milk and coriander to blender and puree on high for 1 minute or until smooth. Start by using 1/2 cup coconut milk and adding more if needed to achieve desired consistency.

Servings: 20 ounces



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