4 large Sweet Potatoes roasted and removed from their skins - To roast: coat washed and pierced with a knife sweet potatoes in coconut oil and roast in the oven at 400° degrees for 45 minutes to an hour
1 can Pumpkin Puree
4 scoops vanilla or chocolate Protein Powder
2 tablespoons butter
¼ cup full fat Coconut Milk
1 tablespoon Cinnamon
1 teaspoon Nutmeg
Sea Salt and White Pepper, to taste
Optional 4 tablespoons Great Lakes Gelatin, Collagen Hydrolysate (important to use the gelatin in the green can for this as it is cold water soluble, the orange and red cans are not. See resources below for the gelatin, pumpkin, protein, and coconut milk I used in this recipe.)
Instructions
In a large bowl puree roasted skinned sweet potatoes and pumpkin puree with butter and coconut milk with an immersion blender until combined. If you do not own an immersion blender: mash sweet potatoes, pumpkin puree, butter, and coconut milk with a potato masher or a fork.
Stir cinnamon, nutmeg, salt, and white pepper into sweet potato and pumpkin puree. Taste and adjust seasoning to your preference and size of your sweet potatoes. Larger sweet potatoes may need more butter, coconut milk, and seasoning.
Stir protein powder and optional gelatin into mixture. Use immersion blender, potato masher, or fork to combine until smooth.
Divide mixture into jars or containers. The size of your sweet potatoes will determine if you end up with a large batch of 6 to 7, 8 ounce mason jars or less.
Store in refrigerator for up to one week. Serve cold or heated.
Recipe by Nourish To Fuel at http://nourishtofuel.com/competition-eats-sweet-potato-protein-puree/