Ingredients:
1 ea. yellow onion, thin sliced
1 ea. large sweet potato
1 ea. jalapeno pepper (optional)
1 T. onion powder
1 T. garlic powder
1 T. paprika
1 T. ground cinnamon
1 T. salt
1 T. pepper
1 can coconut milk (full fat)
2 cups oat milk (or milk of choice)
as needed water
Procedures:
- Slice sweet potato into cubs and place on lined baking pan. Cover with seasonings (onion powder, garlic powder, paprika,
cinnamon, salt and pepper) and oil. Bake at 375 F for 12 minutes or until soft. - While sweet potatoes are cooking, slice onions and add to large stock pot that is hot and lightly coated with cooking oil.
- Cook onions until caramelized and translucent. A small amount of water may be needed to help them not burn.
- Once caramelized, add finished potatoes, oat milk, and coconut milk to saucepan. All mixture to simmer for 10 minutes. Using an immersion blender, blend until smooth. Add additional water for desired consistency and salt/pepper for taste preferences.
- Serve and enjoy!
Time and Nutrition:
Total Time | 30 minutes
Duration | 7 days fridge
Serving Size: 4-6 oz.
Nutrition: Sweet potatoes provide the body with lots of Vitamin A and potassium in addition to a high amounts of fiber and complex carbohydrates.