a variation on my friend Brenna’s recipe, originally from Hallelujah Acres
- 2 sweet potatoes, grated (not yams)
- 1 cup unsweetened medium shredded coconut OR 2 cups unsweetened large flake coconut
- 1 cup dried fruit of your choice, or a combination (raisins, chopped dates, chopped dried pears, cranberries, etc.)
- 1 cup chopped nuts
- 1 tablespoon cinnamon
- garnishes: fresh or frozen fruit, sweetener (honey or agave), raw nut milk
When grating the sweet potato, avoid ending up with long grated potato pieces — aim for 1 inch pieces or less. Toss all ingredients (except garnishes) together in a mixing bowl. Spoon into bowls. Garnish as desired.
Cover extras tightly for refrigerator storage. My friend says this keeps very well in the refrigerator, even for days.
One of my cousins that lives in the country recently “blessed” us with two large boxes of sweet potatoes. So far we’ve been eating them baked. Tomorrow I’m going to branch out to oven fries. Your recipe sounds delish. I’ll have to give it a try.
I’m starting to worry that our skin might turn orange
That’s a great blessing! If you do turn orange, you know it will be for a good reason — those sweet potatoes are extremely nutritious!
Hi! Meredith at Like Merchant Ships sent me a link to your recipe. Can’t wait to try it! It’s similar to a recipe on my food blog: Lois’ Raw Sweet Potato Salad
Thanks for sharing!
I’m looking at your recipe right now! Thank YOU for sharing!
Wardeh, I can’t wait to make this! I make your muesli all the time and eat it for dessert! It is so delicious!
Thank you for this recipe. Since I started making this, my husband has started randomly leaving peeled sweet potatoes on the counter. Hint, hint. We top it w/ slightly sweetened kefir.
Allison – that is sweet.