Baked sweet potatoes with granola, berries & peanut sauce

desserts Baking sweet vegetable dishes
Total: 1 hr 10 min. | Active: 30 min.
vegan, lactose-free

This recipe creates a breakfast dish out of sweet potatoes! They are an incredible source of energy that taste just as delicious sweet as they do savoury! If you've only ever known sweet potatoes as a savoury dish, then it's high time you give this recipe a go. The peanut sauce, the subtle sweetness of the sweet potatoes, the berries and the crunchy topping make a crackling, melt-in-the mouth combination that is just heavenly! If you know what it feels like to be on cloud number nine, then you'll know you're in for a real treat. This is better than you could ever imagine. Still not convinced? Why not try it for yourself?

Nadia Damaso - Eat better not less

Ingredients

for 2 person

Sweet potatoes
400 g sweet potatoes (2 medium)
Crunchy granola
2 tbsp rolled oats
2 tbsp sunflower seeds
4 tbsp popped amaranth
1 tsp vanilla paste
2 tbsp pecan nuts, chopped
1 ½ tbsp maple syrup
½ tsp cinnamon
Peanut sauce
1 tbsp peanut butter
2 tbsp soya drink
1 tbsp maple syrup
1 pinch Himalayan salt
To serve (with toppings)
200 g blueberries, fresh or frozen
2 tbsp pomegranate seeds

How it's done

Sweet potatoes

Place the sweet potatoes on a tray.

Bake for approx. 40 mins. in the centre of an oven preheated to 220°C.

Crunchy granola

Mix together all of the ingredients, toast in a pan over a medium heat for 10-12 mins., stirring constantly until golden brown, leave to cool.

Peanut sauce

Using a food processor or mixer, puree all the ingredients until smooth, heat gently in a small pan as required.

To serve (with toppings)

Slice the sweet potatoes down the middle, top with a little granola. Sprinkle with blueberries and pomegranate seeds. Drizzle the peanut sauce over the top.

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