Raspberry Chia Jam with Baked Sweet Potato Fries
Ingredients
- 1 cup raspberries
- a little bit of water
- 2 tbsp chia seeds
- Japanese sweet potatoes
- almond butter
Preparation
Cook 1 cup raspberries in a saucepan with a little water over medium heat for 4-5 minutes.
Mash the raspberries with a fork.
Add 2 tbsp chia seeds.
Cook for another 4-5 minutes.
Store the jam in a jar in the fridge; it keeps for about 5 days.
Bake Japanese sweet potatoes for 20 minutes on each side at 400°F to make fries.
Pair the sweet potato fries with almond butter and the raspberry chia jam.
