Carolyn Yachanin
Carolyn grew up a lover of nature and cooking in Northern California, but as an adult gravitated toward plant-based eating as a way to heal her food intolerances naturally. She couldn’t find recipes colorful enough to make her smile or easy enough to make in a snap, so she decided to create her own. Carolyn started the Carolyn’s Pantry blog in 2016 and has been a featured author with Forks Over Knives, Kris Carr, Whole Foods, Prevention magazine, and more. Her recipes now live on the blog at Copina Co, her plant-based beauty and wellness company. Find her on Instagram and LinkedIn.
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Comments (10)
I didn’t think this would be so great but it is absolutely wonderful, I loved it. I made it just like the recipe stated and I wouldn’t change a thing.
This was delicious. I liked the mashed sweet potato better before I added the mape syrup, so next time I will skip that step. I also think that pumpkin pie spice or apple pie spice would work well in this recipe.
Super yummy!
Very good! I used some frozen mango chunks, thawed and mashed, because mango and sweet potato is yummy together and I didn’t have strawberries.
✅ MAKE IT EASY ON YOURSELF and buy frozen vegetables. Dr Greger has said‼️~ chunks of washed & cut sweet potatoes and MICROWAVE‼️
This looks amazing and what a nice addition to the breakfast rotation!!
just ate for breakfast…..DELISH!
OMG….I never had sweet potato for breakfast. This breakfast was amazing.
any suggestions other than pumpkin seeds..?
Any kind of nut? Sliced almonds, pecans, walnuts. It’s yours to enjoy.