Hello, my name is Maria Fernanda and I love foods with pretty colors. Am I the only one? Purple has been always been one of my favorite colors and when it comes to foods I love purple veggies as well, they are so pretty! Mother Nature does a great job creating gorgeous natural colors, no need to artificial chemicals!
Why choose something artificial when we've got all the colors and nutrients! These are super easy to make so there's no excuse to embrace what nature is giving us, plus all the goods to our bodies. We've only got one and it does a great job keeping us alive.
I like to say that it's better to eat the rainbow than to catch the end of one, and today I tried something fun with purple sweet potatoes. Have you ever tried them? Besides being pretty they are packed with antioxidants.
In these recipe I decided to use vegan ricotta cheese but you can use normal one as substitute, the taste will be still amazing. And of course with simple ingredients just like a love making my recipes, plus being low carb and low sugar since I used monk fruit. Feel free to swap monk fruit for coconut sugar if you like it better!
More about this recipe:
- You won't be wanting to share any
- No magic involved
- Real ingredients
- Gluten free
- Paleo friendly
- Low glycemic index
- Packed with antioxidants
If I'm being completely honest I didn't share any because they were so good to share... I'm not even sorry! But I'm doing a second batch to share with my loved ones because sharing is caring right?
INGREDIENTS (Makes 12 servings)
- 2 cups (250g) of roasted purple sweet potato
- 8 Tbsp (8oz) of vegan ricotta cheese
- 1/4 cup of almond milk
- 3 eggs
- 1/4 cup of shredded coconut
- 1/4 cup of monk fruit or coconut sugar
METHOD
1. Preheat the oven at 350F.
2. In a blender add all the ingredients.
3. Blend until you get a smooth consistency.
4. Pour in 12 silicone muffin tins.
5. Bake for 20 minutes.
6. Let them cool and ENJOY!
Recipe Facts per serving: 76 kcal
Fat: 4.9g
Carbs: 5.2g
Fiber: 0.9g
Protein: 2.7g
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