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
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.