Sweet Potato Milk
As a coconut-free, nut-free, dairy-free AIP milk alternative, sweet potato milk is an easy-to-make, creamy, and tasty beverage that works well for many things.MAKE AHEAD: This milk stays in the fridge well for up to 5 days (it may separate a bit, so shake it before using) or you can freeze it for up to 3 months.I recommend freezing either in ice cube trays or 1-cup servings in a freezer-safe container or bag. If using the ice cube trays (great for if you need just a small amount for a coffee-like drink), freeze until frozen and then pop out and store in a freezer-safe container or bag.
Servings: 6 cups
Ingredients
- 1 Sweet Potato use a bigger potato for thicker, creamier milk and a smaller one for less creamy milk
- 4 cups Water plus more after cooking if needed to make 4 cups
- 1 tsp Maple Syrup optional
Instructions
- Peel and chop the potato into 1-inch cubes. Add to a pot and add 4 cups of water.
- Bring the pot to a boil over medium high heat and boil for approx 15 minutes, or until the potatoes are soft and easily pierced with a fork.
- Using a slotted spoon, transfer the potatoes to a blender, reserving the cooking water.
- Pour the cooking water into a measuring cup. You'll need 4 cups so if some of the water was absorbed into the potatoes or evaporated during the cooking process, add fresh water to make 4 cups. Add this water to the blender as well.
- This step is optional (and don't do it if you're on Whole30), but you can also add 1 tsp of maple syrup at this time.
- Blend the mixture on high for 1-3 minutes, or until completely blended and creamy. Store in the fridge for up to 5 days or the freezer for up to 3 months.
