Ingredients
- 1 medium size purple yam cubed and peeled
- 1/4 cup coconut palm sugar or pure maple syrup
- 1/2 cup coconut cream, add more if desired
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
Instructions
- Place the potato in a mall stock pan, fill with water, enough to cover the potato. Boil until tender. Remove from heat, drain and transfer to a bowl. Add the oil and mash with a potato masher. Transfer to a blender, add coconut cream, cinnamon, vanilla, coconut palm sugar, blend until smooth. Set aside