Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, allergen reduced macrobiotic sweet potato dessert. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Allergen Reduced Macrobiotic Sweet Potato Dessert is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Allergen Reduced Macrobiotic Sweet Potato Dessert is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have allergen reduced macrobiotic sweet potato dessert using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Allergen Reduced Macrobiotic Sweet Potato Dessert:

1. Get 150 grams ・Sweet potato
2. Prepare 1 tbsp ・Olive oil
3. Make ready 25 ml ・Maple syrup
4. Prepare 1 ・Vanilla extract
5. Make ready 1 ・Soy milk for glazing

Instructions to make Allergen Reduced Macrobiotic Sweet Potato Dessert:

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.

So that is going to wrap it up with this exceptional food allergen reduced macrobiotic sweet potato dessert recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!