Sweet Potato Fried Taco with Ice Cream
THM:E, low fat, sugar free, egg free if using Joseph's lavash bread | To make it nut free, use carton coconut milk in place of the almond milk. Most people with nut allergies can have coconut products, but check with your doctor first to make sure.
Serves: 1
Sweet Potato Fried Taco
Ice Cream
  • ⅔ c. low-fat cottage cheese
  • 2 T. unsweetened almond milk
  • 1-2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • Hearty dash vanilla extract
  1. Make the "ice cream" first (30-40 minutes before you want to eat). Blend the ice cream ingredients together until smooth (I use an immersion blender), then put the mixture in the freezer in a bowl for 30-40 minutes, stirring often for best texture.
  2. For the fried taco, mash the sweet potato with a hearty dash of almond milk and THM Super Sweet Blend, cinnamon, and salt to taste. Spread the sweet potato mixture onto one half of the lavash bread or tortilla and fold it over onto itself. Fry on both sides in the coconut oil in a nonstick skillet until golden brown. Sprinkle with additional cinnamon and Super Sweet Blend.
  3. Serve the hot taco with the frozen soft-serve "ice cream" - enjoy it as breakfast, snack, or dessert! You have healthy carbs, minimal fats, and a source of lean protein, so you're good to go for a THM:E.
Recipe by Briana Thomas at https://www.briana-thomas.com/sweet-potato-fried-taco-with-ice-cream/