homemade sweet potato soy “ice cream” sundae for breakfast.
- 1 small sweet potato
- 2 servings (6 oz) silken tofu
- 1/8th cup vanilla almond milk
- 1/2 - 1 tbs maple syrup (or to taste)
- 2 ice cubes
- cinnamon & nutmeg
cook sweet potato, take off the skin and freeze it. freeze the tofu too. When they’re cold and slightly frozen (an hour or so) blend them with the almond milk, maple syrup, ice cubes, cinnamon and nutmeg.
topped with pecans, walnuts, raisins, and puffed brown rice