- 1 med-large purple sweet potato
- ¼ cup coconut milk
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp ashwagandha
- 1 tsp Om BEAUTY mushroom powder
- organic berries
- mint leaves
- almond butter
Cook purple sweet potato at 400 degrees for 45-60 minute until soft. In blender add purple sweet potato (with skin intact or off), coconut milk, ginger, cinnamon, cardamom, Om BEAUTY and ashwagandha. Puree until a mash consistency forms and top with organic berries, mint leaves and almond butter drizzle.
Britt Martin, founder of Fitbrittnutrition, is a Certified Holistic Nutritionist, Holistic Lifestyle Writer, and an Alignment-based Vinyasa Certified Yoga Teacher based in Ventura + LA. She has been passionate about holistic nutrition, health, + yoga for well over a decade.