This may sound too simple to be true, but baked sweet potatoes taste GREAT with nut butter. (Use peanut butter, almond butter, whatever you like.)
I recently gave this a shot for breakfast because I was feeling hungry and busy and there wasn’t much in the fridge. Come on, you know how it goes.
I’d seen this combination floating around the internet and, hey…there’s fiber. There’s protein. There’s fat. There’s even a vegetable.
Breakfast GOLD. It’ll keep you full for hours and hours.
But also think: Snack. Lunch. Quickie dinner.
Let’s talk about baking those potatoes. Usually this is done for dinner in my house, where I stick 4 or 5 sweet potatoes into a covered casserole dish and pop ’em in the oven at 375F for about an hour. That’s it. Done.
(If they’re really big potatoes, cut them in half. You want them all to be about the same size so they cook evenly.)
Anything you don’t eat right away can be refrigerated for about a week. To reheat, I slice the potato in half and warm in the toaster oven.
Then plop some nut butter on top, and if it’s a fancy day, a sprinkle of cinnamon.
Want to take it a step further?
– Add banana or apple slices
– Add hemp or chia seeds
– Sprinkle some coconut flakes
– Top with cacao nibs
- 1 medium pre-baked sweet potato
- About ¼ cup salted peanut butter (or any nut/seed butter)
- Sprinkle of cinnamon
- Slice open sweet potato (reheat if necessary). Add peanut butter and cinnamon. Enjoy!