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Okinawa Sweet Potato with Peaches and Cream

I had some of the mashed Okinawa Sweet Potatoes left over and a lot of peaches on the tree looking for a home. This is what came about. It serves 1-2 people.

Vegans can make it with soy cream and vegetarians with regular cream. It tastes just as unbelievably good as it looks.

Ingredients:

1 cup Mashed Okinawan Purple Sweet Potato
4 – 6 fresh peaches, peeled and quartered
1 cup Silk Soy Creamer (usually used for coffee) or Cream
1 tbsp Corn starch
1 tbsp Sugar (or more to taste)

Place the peeled and quartered peaches around the cooked mashed sweet potatoes in a pyrex bowl and cook them together in the microwave on high for about 5 minutes. As they cool a little mix the sugar and corn starch with the Silk Soy Creamer and boil that in the microwave until it thickens. Spoon the cream mix on top of the cooked peaches and sweet potato and serve.

Mine didn’t get a chance to cool quite long enough. I burnt my mouth eating it still hot but it was worth it! This dessert would be stupendous with vanilla ice cream!

Campfire Dan

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