Makes one serving:
1 Stokes Purple® sweet potato (or 2 small), baked* and chilled
2 tablespoons cashew butter
1/2 small banana, peeled and sliced into rounds
1 tablespoon chopped walnuts (may be toasted)
1/4 cup raspberries, blackberries or blueberries
Sprinkle of hemp hearts
1 to 2 tablespoons Joolies date syrup for drizzling
Pinch of cinnamon (optional)
Peel baked Stokes Purple® sweet potatoes and chop into thick chunks. In another bowl, mash sweet potatoes until smooth or to your preferred consistency. Transfer to a serving bowl.
Spread cashew butter on top, then layer on banana slices. Sprinkle with walnuts, berries and hemp hearts. Drizzle with date syrup and add a pinch of cinnamon, if desired.
* We recommend baking Stokes Purple® sweet potatoes wrapped in aluminum foil at 350 degrees for 1 to 2 hours. Keep them wrapped and let cool 1 to 2 hours, then put them in a zip-top bag and refrigerate overnight.