Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, allergen reduced macrobiotic sweet potato dessert. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Allergen Reduced Macrobiotic Sweet Potato Dessert is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Allergen Reduced Macrobiotic Sweet Potato Dessert is something that I have loved my whole life. They’re fine and they look fantastic.

To get started 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 cook it.

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

1. Make ready ・Sweet potato
2. Take ・Olive oil
3. Take ・Maple syrup
4. Prepare ・Vanilla extract
5. Get ・Soy milk for glazing

Steps 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 for this exceptional food allergen reduced macrobiotic sweet potato dessert recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!