Okinawan Sweet Potato Dessert

A Purple Powerhouse of Nutrition
High in vitamin A, vitamin C and manganese. Also a good source of copper, dietary fiber, vitamin B6, potassium and iron. The primary nutritional benefit, and the one for which Okinawan sweet potatoes are especially prized, is their high antioxidant levels.

Lacto vegetarian version: clean thoroughly and steam one whole small potato for 30 minutes. This will produce a drier lighter texture perfect for adding butter and cream. Vegan version: pierce potato several times with a fork, wrap tightly in aluminum foil and bake at 400 for 1 hour. This produces a stickier wetter texture that does not require the addition of dairy liquids.

Split open with a spoon and scoop out all of the steamed/baked flesh, discarding the skin, while stopping to marvel at one of the most amazing colors found in nature!
*The potato pictured here has been steamed, notice the dry fluffy texture.

Place potato flesh in a mixing bowl, add approximately 1 tbs each, brown sugar and pumpkin pie spice (vegetarians who prefer a lighter creamier texture and flavor may also enjoy butter and/or cream to taste) beat with electric mixer until smooth.
*The potato pictured here has been baked, notice the wet, sticky texture.

I like to add some whipped cream to the vegetarian version, and sprinkle with nutmeg for extra yumminess, enjoy!