Purple Sweet Potato Parfait

Purple Sweet Potato Custard #dairyfree #bananafree #WFPBNO

One more hot, humid day in Michigan with storms predicted again. Some of my friends were asking if I could make a frozen dessert out of sweet potato. It happens that there is a small roasted purple sweet potato in my fridge. So lets do it! 

1 Small Roasted and peeled purple sweet potato.  (130 cal)

4 Dates.  (80 cal)

1/2 cup Silk soy milk.  (55cal)

1 thumb of peeled ginger.  (8 cal)

1 tsp Allspice.  (5 cal)

1 cup of frozen blueberries. (84 cal)

1 TBSP Maple syrup. (55 cal)

1 tsp vanilla extract  (12 cal) 

1 TBSP Lemon juice

Total Calories = 429

215 cal per serving

Directions:

Wash the sweet potato. Make an aluminum foil boat for the sweet potato, add 1/4 cup of water and seal the potato inside. Put it in the oven, 400°F for 1 hour.  Let it cool for at least 30 min before opening the foil. Peel the cooked potato, slice it up and put it into a blender or food processor with the other ingredients. Blend until creamy, like custard. Divide into 2 serving containers and chill for 1 hour.