In the morning chill of autumn, you might be craving something sweet, but not too sweet.
Let these stuffed sweet potatoes mix up your breakfast rotation and fulfill that fall craving. You can customize them with whatever nut butter or flavor combo suits your fancy, but any way you make them, you’ll surely enjoy them.
Ingredients:
1-2 organic sweet potatoes
2 tablespoons organic almond butter*
½ teaspoon ground cinnamon*
1/2 tablespoon local honey or maple syrup (or to taste)
1 tablespoon sliced almonds*
Note: ingredients marked with an asterisk are available in our bulk section.
Instructions:
Preheat your oven to 425°F.
Line a baking sheet with parchment paper and set aside.
Wash your sweet potatoes.
Poke holes on one side with a fork, going along the length of the sweet potato.
Roast for 45 minutes.
While your sweet potatoes are cooking, mix together the almond butter and cinnamon.
Cut the sweet potato lengthwise and fluff up the inside.
Spoon in your almond butter.
Drizzle it with honey and top it with your sliced almonds.
Allow it to cool for a moment and enjoy.
-Delaney Blomstrom
