If I was forced to make a list of my top 5 most favorite foods, I would definitiely put sweet potato and peanutbutter on it. I never thought of combining them, but they truly are a match made in heaven. Sweet potatoes are such an amazing nutritional powerhouse and they offer a host of health benefits which far exceeds the nutrional value found in regular potatoes, for example they contain twice as much fiber. Not only are these orange- skinned root vegetables one of nature’s most unsurpassed sources of betacaroteen, they are also rich in vitamin C and E. These are all important antioxidants, which help to protect healthy cells from damage caused by free radicals and to strengthen your ability to help fight infection and disease.
- 1 medium sweet potato
- 3 tablespoon organic crunchy peanutbutter
- 1 tablespoon (almond/soy) milk
- 2 medjoul dates, cut into small pieces
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup raisins/ mulberries/ golden berries/ cranberries
- Preheat the oven to 375°F (180°C). Pierce tiny holes into the sweet potato with a fork, this will allow the heat to escape when cooking.
- Place the sweet potato on a baking tray, and bake for 45 minutes or until you can easily slice through smoothly.
- Cut lengthwise in half and scoop out a little bit of the flesh in the center of each half.
- In a medium sized bowl, combine the scooped out flesh with the peanutbutter, milk, dates cinnamon and vanilla extract.
- Put the mixture back in the sweet potatoe halves.
- Place the sweet potato again in the oven, but this time only for about 10 minutes.
- Top with raisins/ mulberries/ golden berries/ cranberries, or anything you prefer!
- Serve with a big salad for a main dish or just eat it as a nice snack:)
Lots of love,
– Just when the caterpillar thought the world was over, it became a butterfly-