Psychedelic Sweet Potato (or Yam) Crackhead Recipe

I don’t watch Breaking Bad but I’ve heard so many people talk about withdrawal from the show so I thought I’d share with you my own version of “crack.” Would you be surprised to learn that it’s actually good for you? Probably not. But first, check out my new radical psychedelic scarf by the very talented artist, Oliver Hibert. I discovered his work on Instagram last week and saw the amazing scarf! It’s made of recycled plastic bottles by the soap brand Lush. They only sell this scarf in the UK but you can find it here! It was only $15 with shipping, not too bad! The stores in the US have other cool scarves too! I’ve really been into this Ahoy Matey scarf style that I saw on

But back to the crack. Steve and I sometimes talk about which foods are our version of crack. For him it’s peanut M&Ms or other chocolate covered delicacies at Trader Joe’s. For me, it’s usually salty chocolate chip cookies or this amazing vegan mint chocolate chip ice cream (coincidentally made by someone named Steve). But lately, I’ve been addicted to this sweet potato or yam puree made with coconut milk, almond milk and cinnamon. Side note: sweet potatoes and yams are not the same thing and I just realized that if you use yams instead of sweet potatoes for this recipe it is less nutrient dense and more crack-like delicious, go figure). But back to the recipe. I first discovered it (the yam version) at my beloved Erehwon after my wisdom tooth infection/abscess drainage and couldn’t eat solid food. So when I got home I asked Rachel to re-create it. She made it for the third time today (the sweet potato version) and so I asked her to write down the recipe so that you too can become a Psychedelic Sweet Potato (or Yam) Crackhead! Here goes:

6 medium sweet potato or yams
(depending on the amount of crackheadness you are looking for)
1 3/4 cups coconut milk (Rachel uses light)
1 cup unsweetened vanilla almond milk
(I like to stay away from white sugar which was recently rebranded as evaporated cane juice to make it sound more healthy)
2 tsp sea salt
1/2 tsp cinnamon (you can def add more of this! It’s anti-inflammatory, oh my!)

Prehead over to 425 F. Place 6 yams on parchment lined baking sheet. Bake for 60 minutes until soft. Allow to cool a little and peel, skin will come off easily. In two batches, add all ingredients to blender (preferably Vitamix) and blend until creamy and lip-smackingly delicious.

What kind of self-respecting food blogger posts recipes with no pictures? I’ll work on this, I promise. Although I could easily fake this picture in photoshop by creating a 500×500 pixel document and filling it with orange color. Maybe I could even add a photoshop filter called “sweet potato pureĆ©.” I think I have that one! Ok, I did just take some steroids for my chemo pre-meds but maybe I’ve also had too much crack today. Hahahaha. So tomorrow I’m off to chemo treatment number 8 which happens to be my favorite number. Maybe it will bring me luck that I DON’T have night sweats tonight causing me to be de-hydrated in the morning causing my veins to be difficult when they try to put the IV in. My fingers are crossed. See you on the flip side! xoxo Lauren

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