- 1 small sweet potato, peeled and diced
- 1 tablespoon coconut oil, melted
- 1 tablespoon maple syrup, plus more for serving
- 1/2 cup millet
- 1 1/2 cup canned coconut milk
- 1/4 cup shredded coconut
- 1/4 cup chopped pistachios
How to make this recipe
Preheat the oven to 400° and line a baking sheet with parchment paper. Coat the sweet potatoes with coconut oil and maple syrup and transfer to a baking sheet. Roast for 40 minutes, stirring halfway through, or until the sweet potatoes are soft. Remove from oven and set aside.
Place millet in a saucepan on low heat and toast lightly until dry and slightly darkened. Increase heat to medium and add coconut milk and a dash of salt. Simmer for 15 to 20 minutes or until the millet is no longer crunchy. Add in the shredded coconut and cook for another 5 minutes. Remove from heat and top with pistachios, roasted sweet potatoes and a splash of maple syrup. Serve immediately.