Keywords: healthy fats, snack, dessert, butter, sweet
Serves: 1
Prep Time: 5 minutes
Total Time: 20 minutes
Equipment: oven, parchment paper, oven tray, knife
Ingredients:
- 1 medium sweet potato
- 1 tablespoon almond butter
- Sea salt (as preferred)
Directions:
- Preheat the oven to 400°F and line a medium baking sheet with parchment paper or foil.
- Use a fork to poke several holes in the sweet potatoes, then place on the prepared baking sheet and roast sweet potatoes for 30 to 45 minutes or until fork tender. Remove from the oven and allow to cool for 5 to10 minutes.
- Once ready to eat, split the warm sweet potatoes open with a knife and sprinkle with a tiny bit of sea salt. Next drizzle one tablespoon of almond butter.
Variations:
- Use a different type of butter, such as peanut butter, if preferred.
- Use different sweet potatoes such as Japanese purple sweet potatoes.
- Add toppings such as fruits like bananas and other toppings such as chia or hemp seeds.
Notes:
- This quick and easy snack is best consumed right after making.
- The sweet potato can be put in the fridge and reheated but the taste and texture may not be the same.
Nutrition Notes:
- This recipe has great healthy fats from the almond butter and contains a great source of vitamins, micronutrients, and fiber from the sweet potato.
Savings Tip:
- Try to purchase items in bulk to avoid higher costs.
- This recipe is not very expensive to make.
Nutrition Facts:
| Serving Size | 1 serving |
| Energy (kcal) | 366 |
| Fat (g) | 9.1 |
| Saturated (g) | 0.8 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 110 |
| Carbs (g) | 65.1 |
| Sugars (g) | 20.1 |
| Added Sugars (g) | 0 |
| Fiber (g) | 11.5 |
| Protein (g) | 9.3 |
| Vitamin D (IU) | 0 |
| Calcium (mg) | 168.2 |
| Iron (mg) | 2.6 |
| Potassium (mg) | 1542 |