Allergen Reduced Macrobiotic Sweet Potato Dessert

Name: Allergen Reduced Macrobiotic Sweet Potato Dessert
Yield: 4 servings
Cuisine: American
Ingredients: 150 grams ・Sweet potato; 1 tbsp ・Olive oil; 25 ml ・Maple syrup; 1 ・Vanilla extract; 1 ・Soy milk for glazing

cookpad.japan @cookpad_jp

I tried making a macrobiotic version of everybody's favorite sweet potato dessert.

I usually brush the surfaces with egg wash before baking to prevent them from drying out. Since you are using soy milk instead, please apply plenty of it. Recipe by Macrobi chef

I tried making a macrobiotic version of everybody's favorite sweet potato dessert.

I usually brush the surfaces with egg wash before baking to prevent them from drying out. Since you are using soy milk instead, please apply plenty of it. Recipe by Macrobi chef

cookpad.japan @cookpad_jp

I tried making a macrobiotic version of everybody's favorite sweet potato dessert.

I usually brush the surfaces with egg wash before baking to prevent them from drying out. Since you are using soy milk instead, please apply plenty of it. Recipe by Macrobi chef

I tried making a macrobiotic version of everybody's favorite sweet potato dessert.

I usually brush the surfaces with egg wash before baking to prevent them from drying out. Since you are using soy milk instead, please apply plenty of it. Recipe by Macrobi chef

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Ingredients

4 servings

150 grams・Sweet potato
1 tbsp・Olive oil
25 ml・Maple syrup
1・Vanilla extract
1・Soy milk for glazing

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Steps

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.