Recipe from www.theluckypennyblog.com
Serves 4-6 (recipe doubles easily)
2 large sweet potatoes
1-2 teaspoons pure vanilla extract
1 vanilla bean - split and seeds scraped
2-4 tablespoons milk of your choice (coconut, almond, regular milk)
1-2 tablespoons coconut sugar or brown sugar (optional)
Pre-heat oven to 425 degrees. Prick sweet potatoes and wrap in tinfoil. Bake sweet potatoes in oven until tender. Time varies depending on size of sweet potatoes. 30-45 minutes.
Cut open baked sweet potatoes and scrape out the flesh of the sweet potatoes and add to the bowl of a food processor. Add vanilla extract and coconut sugar. Cut open the vanilla bean and scrape out the tiny black seeds into the bowl of the food processor. Run food processor and slowly pour in milk until desired consistency is reached.
Serve warm. These can be made the day ahead and be reheated in the microwave, oven, or on the stove on the day that you want to serve them.