How to Make Award-winning Allergen Reduced Macrobiotic Sweet Potato Dessert

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, allergen reduced macrobiotic sweet potato dessert. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Allergen Reduced Macrobiotic Sweet Potato Dessert is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Allergen Reduced Macrobiotic Sweet Potato Dessert is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook allergen reduced macrobiotic sweet potato dessert using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Allergen Reduced Macrobiotic Sweet Potato Dessert:

1. Take ・Sweet potato
2. Make ready ・Olive oil
3. Make ready ・Maple syrup
4. Take ・Vanilla extract
5. Get ・Soy milk for glazing

Instructions to make Allergen Reduced Macrobiotic Sweet Potato Dessert:

1. Steam the sweet potato.
2. When you can easily push through a bamboo skewer, take it out from the steamer, and peel the skin. Mash in a bowl.
3. Add the soy milk, olive oil, maple syrup, and lemon juice to the bowl, and mix well.
4. Line a baking sheet with parchment paper. Form the sweet potato mixture into balls, and arrange on the parchment paper. Brush with the soy milk.
5. Bake in the oven for about 20 minutes at 200℃ until lightly browned.

So that is going to wrap this up with this exceptional food allergen reduced macrobiotic sweet potato dessert recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!