1 cup DOLE® Sweet Potato, peeled and chopped
1¾ cups DOLE Pineapple, frozen and chopped
2 tbsp maple syrup
2 tbsp unsweetened, refrigerated coconut milk
¾ tsp gluten-free pumpkin pie spice, divided
Chopped pecans and/or coconut chips, for garnish (optional)
Prep Time: 15 min
Cook Time: 3 min
Servings: 4
1Heat sweet potato and 2 tbsp water in a medium microwave-safe bowl—covered with plastic wrap with one edge slightly open to vent—in a microwave oven for 3 minutes or until very tender. 2Drain sweet potato; cool completely.
2Purée pineapple, syrup, milk, ½ tsp pumpkin pie spice, and sweet potato in a food processor on high until smooth, scraping down bowl occasionally (makes about 2 cups).
3Divide pineapple mixture into 4 bowls; sprinkle with remaining ¼ tsp pumpkin pie spice, and top with pecans and/or coconut chips, if desired. Enjoy!
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