- 1 Large sweet potato
- 2 chopped bananas
- Greek vanilla yoghurt of your choice
- Crunchy peanut butter
- sugar-free maple syrup
- cacao nibs
- bee pollen
Bring a large pot of salted water to a boil. Add sweet potato and cook until tender, 20 to 30 minutes.
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.
Slightly toast 3 Pita Pockets and cut open for filling
Add mashed potato into Pita Pockets
Also fill each Pita Pocket with vanilla yoghurt, chopped banana, and drizzle with raspberry spread.
Top with peanut butter, sugar free maple syrup, cacao nibs, bee pollen and cinnamon.