Purple Sweet Potato Macaroons (AIP, Vegan, Nightshade Free, Medium FODMAP)

Purple sweet potatoes have recently become one of my favorite foods. It's probably safe to say I'm a little obsessed. They're pretty sweet tasting and they are my favorite color. They get their purple color from the same anti-oxidants that provide blueberries with their color!

Anyway, I was making macaroons last weekend and roasting some purple sweet potatoes for lunch. When I went to check if the sweet potatoes were done, I had a mouthful of macaroon in my mouth. I popped the sweet potato chunk in anyway because I wanted to make sure it was cooked enough. The flavor bomb that took place in my mouth was AWESOME! The coconut from the macaroon mixed with the sweetness of the purple sweet potato was absolutely delicious. It was at this moment that the idea of combining the two into a macaroon took over my brain.

And that is how this unusual, but totally delicious, combo was born! Purple isn't exactly a holiday color, but I still find these beautiful and festive. They would be great to take as a healthy and simple treat to upcoming holiday parties!

These aren't overly sweet, which makes me love them even more, but you can feel free to add a little extra maple syrup if you want a sweeter treat.

Purple Sweet Potato Macaroons

Makes 9 macaroons

Ingredients:

½ cup steamed purple sweet potato*

2 tbs. maple syrup (add another tablespoon if you like your treats extra sweet)

1 tsp. vanilla extract

2 tbs. melted coconut oil

1 cup shredded coconut

1 tbs. coconut flour

¼ tsp. pink himalayan sea salt

Extra shredded coconut for rolling, if desired

*Peal and chop a purple sweet potato. Steam it and then use ½ a cup for this recipe

Preheat oven to 350F.

Blend the sweet potato, maple syrup, vanilla extract, and melted coconut oil in a food processor.

Mix all the dry ingredients (shredded coconut, flour, sea salt) in a small bowl. Add the dry mixture to the food processor and pulse until JUST combined with the wet ingredients (you don't want to totally emulsify the coconut flakes).

Pour the mixture back into the bowl and make sure everything is mixed well.

Take tablespoon size amounts of the dough and roll into a ball with your hands. Roll in extra shredded coconut, if desired. Place on a baking sheet lined with parchment paper.

Bake for 10 minutes. Remove from oven and let cool for 1 hour (THIS IS AN IMPORTANT STEP!).

Enjoy!