Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, allergen reduced macrobiotic sweet potato dessert. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Allergen Reduced Macrobiotic Sweet Potato Dessert is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Allergen Reduced Macrobiotic Sweet Potato Dessert is something that I’ve loved my entire life.

To get started with this recipe, we have to 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 it.

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

1. Prepare ・Sweet potato
2. Make ready ・Olive oil
3. Prepare ・Maple syrup
4. Make ready ・Vanilla extract
5. Make ready ・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’s going to wrap this up with this exceptional food allergen reduced macrobiotic sweet potato dessert recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!