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Baked Purple Sweet Potatoes

4 Servings Recipe By

Ingredients

  • 2 cups peel, dice, and cook Sweet Potato, Japanese
  • 1/4 cups Coconut Milk, Canned
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Butter, Unsalted
  • 1 tablespoon Honey
  • 1 teaspoon Cinnamon
  • 1/2 cups Blueberries
  • 1/4 cups Pecans

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1/2 cup
  • 200 Calories
  • 16g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 15mg Cholesterol
  • 21mg Sodium
  • 16g Total Carb
  • 2g Fiber
  • 8g Total Sugars (Includes 4g Added Sugars)
  • 2g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Civilized Caveman Cooking for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place sweet potatoes, coconut milk, lemon juice, butter, honey, and cinnamon in a bowl. Mash using a stand mixer or hand mixer. Mix until no lumps remain.
  2. Fold in blueberries.
  3. Transfer to baking pan and sprinkle with pecans.
  4. Bake at 400F for 10-15 minutes.
  5. Allow to cool.
  6. Divide among indicated number of quart freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warm, about 1-2 minutes.

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