Total Prep Time: 15 minutes
1 15oz can of coconut, full fat (separated)
2 sweet potatoes
1/2 tsp cinnamon
2 Tbsp pure maple syrup
1 cup granola
¼ cup walnuts to garnish
1. Open the can of coconut and remove solid portion at the top. Scoop into a glass bowl and refrigerate. Reserve the liquid portion for later.
2. Meanwhile, pierce the skins of the potatoes with a fork and microwave for 5 minutes. Turn over, and microwave another 5 minutes. Allow 3-5 minutes to cool.
3. Once potatoes have cooled slightly but are still warm, peel off the skins and place the flesh in a food processor with the liquid portion of the canned coconut, cinnamon, and syrup.
4. Blend until smooth then portion into bowls with a layer of granola, adding a dollop of the solid portion of coconut (the coconut crème) and a few walnuts to garnish! Enjoy warm.