Jacked Sweet Sweet Potatoes
Welcome welcome welcome back! It has been a long while since I last posted a recipe and for that, I bring you the Jacked Sweet Sweet Potato as a sign of my appreciation for being patient regardless of my apparent absence. So goes the life of a student – between rushing around trying not to be that late-comer to lectures, to assignments, tests, essays, exams and teaching yoga it’s safe to say the plate is FULL (literally and figuratively). I was very ambitious when I started The Healing Root blog – saying I would post once a week minimum. Alas, time does tend to run away from me. Anyway, here we are today. With this delectable recipe.
It all started when I got back from a dynamic, heart-opening, loving yoga practice this morning. Monday mornings are my favorite classes to teach because they start at 5:30-7:00 and so by the time it’s 7:00 o’clock and the rest of my house is rising, I’ve already taught a class, I feel fantastic, I have had my energetic time of presence and connection that allows me to try and carry that into the rest of my day and it is such a powerful way of setting a positive tone for the rest of the day and week ahead. So I got back, feeling loose and light but with a big gaping hole of hunger in my belly. I walked over to the kitchen and started pondering on what I was going to make for breakfast. I felt like something sweet, not so much fruity-sweet more like hearty-warming, winter-food sweet (ie SWEET POTATO). I then suddenly got some inspiration from a loaded sweet-sweet potato that I’d seen on the internet stuffed with banana and peanut butter. Uhm, yeees please. My super fantastic friend, Francesca also does a kick ass stuffed sweet potato. My mind started reeling with fantastical ideas and this was the result of the reeling.
Prepare to be a happy-bellied-person throughout these coming Winter months with this recipe up the sleeves!
· 2 small-medium sweet potatoes
· 1 banana
· 1 tablespoon roasted almond butter
· 2 teaspoon pumpkin seeds
· ½ teaspoon chia seeds
· 2 teaspoons toasted almonds or sunflower seeds
· 2 teaspoon cranberries
· ½ tablespoon roasted raisins
· 1 block dark Lindt chocolate, melted
· ½ tablespoon syrup of choice
· pinch of salt
1. Preheat the oven to 180 degrees Celsius. Wash your sweet potatoes well. Place on a baking tray and poke with a knife to pierce the skin a few times. Once the oven comes to temperature, place the sweet potatoes in and bake for about 50-60 minutes or until tender throughout and seeping sweet baked juices.
2. Once you’ve baked your potatoes, take them out and allow to cool slightly while you gather your other ingredients.
3. Cut a nice long slit down the sweet potato and open it up. Then cut your banana into little coins and spread evenly into the center of the slit.
4. Drizzle the almond butter, syrup and chocolate over the top.
5. Place a small pan over a medium-high heat and place your raisins into it. Let the raisins cook through until fragrant and slightly golden and toasty.
6. Add all the rest of your toppings (the pumpkin seeds, chia seeds, roasted almonds/sunflower seeds, cranberries and salt).
7. Tuck in and enjoy with a nice cuppa’ Earl Grey tea.
These are not only fantastically delicious, but they are also highly nutritious. Sweet potatoes are a nutritional powerhouse. Being a good source of vitamin A, vitamin C and Vitamin B1, B2, B6 as well as being high in potassium, copper, manganese and pantothenic acid it is safe to say you are not only getting a good source of energy but also getting a good dose of vitamins, minerals and POWER.
These leave you feeling satisfied and so content. I wish you well on your sweet sweet potato adventures. Go forth and prosper.