Slice chilled Japanese Sweet Potato into 1″ slices. Set aside.
Slice/chop fresh strawberries and put into a bowl. Pour the chocolate balsamic vinegar over the strawberries and stir until completely covered. Set asisde.
Place frozen bananas, unsweetened plant-based milk, and vanilla extract into blender. Blend until smooth.
Using a plate or a bowl, put 1 slice of the japanese sweet potato onto plate/bowl. Add 1 scoop of the banana N’ice cream on top of the potato slice. Repeat this process to desired height. Be sure that a scoop of N’ice cream is on top of your final layer.
Top yam stack with chocolate glazed strawberries and walnuts, if desired. Enjoy!
Pre-prep the Japanese Sweet Potatoes:
Wrap clean potatoes in aluminum foil.
Bake in oven for 1 hour at 400F. Then reduce temp to 350 and bake for an additional 30 minutes, or until sweet potato is soft.
Allow to cool to room temp, then store in fridge until ready to use. Will keep for up to 7 days.