1 cup sweet potato, peeled and diced
1 cup water
1/2 cp sorghum flour (sorghum ground to a flour)
1 tsp allspice or cinnamon
2 Tbsp dried mulberries
⅓ cup coconut milk
Pinch of salt
Optional Sweetener - low GI coconut blossom nectar
Tahini dressing (3 dates + 1 Tbsp tahini + ⅓ cup coconut milk + pinch salt)
Add the sweet potato + water to a pot, boil to soft.
Add the sorghum flour to the pot + allspice + salt, cook for another 5 minutes.
Add the coconut milk and blend until smooth.
Top with mulberries and tahini sauce. Voila !