Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, allergen reduced macrobiotic sweet potato dessert. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Allergen Reduced Macrobiotic Sweet Potato Dessert is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Allergen Reduced Macrobiotic Sweet Potato Dessert is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have allergen reduced macrobiotic sweet potato dessert using 5 ingredients and 5 steps. Here is how you can achieve that.

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

1. Make ready ・Sweet potato
2. Prepare ・Olive oil
3. Take ・Maple syrup
4. Prepare ・Vanilla extract
5. Make ready ・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 your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!