Homemade Recipes

Ingredients:

1 large sweet potato, peeled and cubed

1/3 cup unsweetened Almond milk

1 pkg unflavoured gelatin

1/2 cup plain, 0% Greek yogurt

2 1/2 Tbsp Sugar Free Maple syrup (I used Waldens Farms)

8 pecan halves

Method:

In small saucepan, cover sweet potato with water and bring to a boil. Cook for about 15 minutes or until very tender. Drain well and press through fine mesh sieve into bowl.

Meanwhile, sprinkle gelatin over almond milk and let stand for 1 minute. Place in microwave for 45 seconds until liquid and whisk until smooth. Pour into sweet potato with yogurt and maple syrup. Divide among 4 ramekins and refrigerate for at least 1 hour or until firm and set. Garnish with pecans before serving.