| 6 | 65 | 851 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 1 h | 2 |
| 2 small potato | Sweet potato |
| 1 bunch | Green onion |
| 1 tbsp | Coconut oil |
| 1 pinch | Sea salt, fine |
| 1 large | Carrots (grated) |
| 1/2 batch | Almond sauce (see almond sauce recipe) |
Scrub sweet potatoes, pat dry, rub with coconut
oil and sprinkle with salt. Bake at 400 F on a parchment or foil-lined baking sheet for 1 hour, or until soft and creamy inside. Make a slit down the middle. Drizzle with almond sauce, top with carrots, green onions, cilantro and drizzle again.
| Vegetables | 2.8 |
