- 3/4 cup sweet potato puree
- 1 banana, frozen
- 1/4 cup almond milk (or other non-dairy milk)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/3 cup chopped pecans
- Serve with: extra pecans and maple syrup
- Put the sweet potato puree, banana, almond milk, maple syrup and vanilla extract in a high-speed blender and whiz until completely blended. Stir in chopped pecans.
- Pour into a small container, cover and freeze until firm, about two to three hours. You’ll want to stir it once or twice during that time so it freezes evenly.
- Top with extra pecans and maple syrup, and nom!
Courtesy of https://queenofzucchini.wordpress.com/
