1 medium sweet potato
1 cup bone broth
½ cup full fat coconut milk
⅓ cup macadamia nuts
2 tsp fresh ground ginger
1 tsp ground turmeric
2 tbs pumpkin seeds
¼ cup cilantro, chopped
⅓ cup dairy-free cheese, crumbled (optional)
Sea salt and pepper
Preheat oven to 375 degrees. Bake sweet potato for about 45 minutes or until fully cooked.
When sweet potato is done, allow to cool and peel the skin.
In a blender, mix the sweet potato with coconut milk, bone broth, macadamia nuts, ginger, and turmeric.
Reheat on stove top and season to taste with salt and pepper.
Pour into bowls and garnish with pumpkin seeds, cilantro and crumbled cheese.