I cannot get enough of these stuffed sweet potatoes lately. They're incredibly delicious and the perfect post-workout refuel. They are the perfect balance of carbs, protein, and fats, which have made these a staple in my diet lately. The purple sweet potatoes are SO gorgeous too. Have you tried them yet!? They're slightly less sweet, and a little starchier than your average orange sweet potato. I'm in love.
I stuffed this potato with vanilla Greek yogurt, although I sometimes do plain, depending on my mood! Then, a generous sprinkling of my peanut butter banana granola which I'm OBSESSED with. The batch didn't last more than 3 days in my house. Finally, it gets topped with blueberries, sliced banana, kiwi, chia seeds, a sprinkle of cinnamon, and most importantly, a drizzle of Wild Friends Sugar Cookie Peanut Butter! This is my favorite stuffed sweet tater combination yet.
For the peanut butter banana granola:
2 1/2 cups oats
1/2 cup sliced almonds
1/2 cup pecans
1/4 cup pepitas
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup Wild Friends Classic Creamy Peanut Butter
1/3 cup pure maple syrup
2 tablespoons honey
1 tablespoon coconut oil
2 teaspoons pure vanilla extract
1 1/2 cups banana chips
For the stuffed sweet potato:
1 purple (or regular) sweet potato, baked (I usually bake mine at 400℉ for 45-55 minutes)
1/2 cup vanilla Greek yogurt
1 kiwi, sliced, or cut into a flower shape!
1/2 of a banana, sliced
1/4 cup blueberries
1/2 teaspoon chia seeds
sprinkle of cinnamon
peanut butter banana granola for topping
Wild Friends Sugar Cookie Peanut Butter for drizzling
1) Preheat oven to 325℉. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
2) In a medium bowl, combine oats, almonds, pecans, pepitas, salt, and cinnamon. Stir to combine.
3) In a medium microwave safe bowl, combine the Wild Friends Classic Creamy Peanut Butter, maple syrup, honey, coconut oil, and vanilla and microwave for 20-30 seconds or until coconut oil is melted.
4) Stir peanut butter mixture until smooth and pour over oat mixture. Stir until completely coated.
5) Pour onto baking sheet and smooth into one layer. Bake for 20-22 minutes, tossing once or twice during baking. You'll know it's done if the granola is fragrant and starting to get golden.
6) Remove from oven and add the banana chips. Toss, and set aside to cool.
7) When ready to assemble, cut your sweet potato in half, not cutting all the way through. Mash the insides with a fork.
8) Top potato with greek yogurt, kiwi, banana, and blueberries. Top with desired amount of granola and a generous drizzle of Wild Friends Sugar Cookie Peanut Butter! Finish with a sprinkle of chia seeds and cinnamon.