Sweetpotato Piña Colada
A creamy, alcohol-free piña colada that's teeming with natural sweetness. Perfect for long summer days.
Cooking time
20 mins
Prep time
15 mins
Serving
Apparatus needed
- Pot
- Blender
- 2 large North Carolina sweetpotato, cubed
- 1 large North Carolina sweetpotato, cubed
- ½ large North Carolina sweetpotato, cubed
- 2 fresh pineapple, chopped
- 1 fresh pineapple, chopped
- ½ fresh pineapple, chopped
- 8 tbsp maple syrup
- 4 tbsp maple syrup
- 2 tbsp maple syrup
- 8 pineapple slices and pineapple leaves, to garnish
- 4 pineapple slices and pineapple leaves, to garnish
- 2 pineapple slices and pineapple leaves, to garnish
- 4x can of coconut milk
- 2x can of coconut milk
- 1 can of coconut milk
- 2 juice of lime
- 1 juice of lime
- ½ juice of lime
- 2x handful of ice
- 1 handful of ice
- ½ handful of ice
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 493kcals
Fat: 39g
Carbohydrates: 34g
Sugar: 19.5g
Protein: 4.2g
Fibre: 1.6g
Directions
Step 1
Boil the sweetpotato in water for 15 minutes or until tender, how long they take will depend on the size of the cubes. Drain very well and cool down the sweetpotato in the fridge.
Step 2
In a blender jug, pour the coconut milk, lime juice, maple syrup, chopped pineapple, sweetpotato and a handful of ice.
Step 3
Blend until smooth.
Step 4
Pour into a tall glass and garnish with the pineapple slices and leaves.
