Yes, these amazing vegetables can also be used with sweet toppings!
Yesterday, I made baked sweet potato tacos for dinner, and I made sure to bake a couple more. Just in case I could use them for something. Just in case I could make something delicious out of them. Just in case I had a really great plan to stuff them with banana, blueberries, cinnamon, almond butter and chopped pistachios. Just in case.
Frankly, this is an incredibly simple recipe and requires minimum effort. It only takes a couple of minutes to prepare and assemble, as long as you’ve baked the sweet potatoes in advance.
Ingredients:
2 small, thin sweet potatoes – pre-baked (between 1 and 1,5 hours in the oven)
almond butter – as much as you’d like, I used about 1 tbsp for each , but one can never have too much almond butter
1/2 banana
some blueberries
cinnamon
1 tbsp chopped pistachios (optional)
Method:
- Open the sweet potatoes with two forks to make room for the good stuff. If you want, you can reheat them first.
- Next, spread some almond butter onto the sweet potatoes along with some slices of banana and blueberries. Add the chopped pistachios if using (I used them mainly because they add a beautiful, vibrant colour on photos, but they also went really well with the other ingredients). Drizzle some cinnamon on top and serve.
I hope you enjoy this recipe, and I’ll leave you with the awesome message of a fridge magnet I bought down by the harbour in Kragerø yesterday. Why be normal when you’re happy being crazy? Unfortunately it doesn’t rhyme in English, nevertheless I believe the message is of some importance. I look forward to writing to you again soon!
