These Dessert Stuffed Sweet Potatoes are topped with thick Greek yogurt, crunchy granola, and creamy cashew butter. You can enjoy this “dessert” as a hearty breakfast or satisfying snack too!
Servings: 4- 8 servings (depending on size of potato)
Calories:
Author: Lauren Kenson
Ingredients
4sweet potatoes
1 ½tbsavocado oil
TOPPINGS
Greek yogurt*
honey or maple syrup
cinnamon
cashew butter
granola
nuts + seeds
Instructions
PREP SWEET POTATOES: Preheat the oven to 375 degrees. Wash and scrub the skin and pat them dry before roasting. Use a fork to prick the sweet potato a few times (this will let steam escape as it bakes), then rub some avocado oil all over the skin and wrap in foil. Repeat with remaining sweet potatoes.
BAKE SWEET POTATOES: Add them all to a sheet tray and bake for 1 – 1 ½ hours (depending on size and thickness of potato) until soft. Check for doneness by squeezing the sweet potato (with an oven mitt on) – if it presses in very easily and stays squished in then it’s done.
ADD TOPPINGS: Unwrap the sweet potatoes and slice down the center. Use a fork to smash it a little bit. Then add your choice of toppings! My favorite combination is some Greek yogurt sweetened either with stevia drops or a drizzle of honey, with cashew butter and granola on top for healthy fats and crunch. You can eat these hot or cold, but I like to eat the sweet potato warm with the cold toppings.
Notes
IF USING PURPLE SWEET POTATOES: roast at 325 degrees for 1 ½ hours or until softened. These sweet potatoes are naturally denser and have to be roasted lower and slower than orange or white sweet potatoes.*You can use any type of Greek yogurt but I prefer full fat – it tastes really rich and is naturally a little sweeter!