Ingredients
- 1 Large sweet potato
- 2 chopped bananas
- Greek vanilla yoghurt of your choice
- Raspberries
- Crunchy peanut butter
- sugar-free maple syrup
- cacao nibs
- bee pollen
- cinnamon
Method
1
Bring a large pot of salted water to a boil. Add sweet potato and cook until tender, 20 to 30 minutes.
2
With an electric mixer on low, blend sweet potato till smooth. Add a drop of non-dairy milk to make it even smoother if you wish.
3
Slightly toast 3 Pita Pockets and cut open for filling
4
Add mashed potato into Pita Pockets
5
Also fill each Pita Pocket with vanilla yoghurt, chopped banana, and drizzle with raspberry spread.
6
Top with peanut butter, sugar free maple syrup, cacao nibs, bee pollen and cinnamon.
