Pumpkin Pie Pudding

October 1, 2013


Serves 2

2 cups cooked sweet potatoes (boil and remove skins)
1 1/2 Tbsp. coconut oil
1 Tbsp. pumpkin pie spice
2 Tbsp. non-dairy milk (such as coconut, almond, or rice)
10 drops liquid stevia (or 1/2 Tbsp. honey
1 tsp. vanilla
dash of sea salt

Place all ingredients in a high-speed blender or food processor.  Process until smooth.  Serve hot or cold.

Store in refrigerator for up to 5 days.

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