I’ve been on a sweet potato kick lately… and for good reason! Besides being rich in fiber this sweet-tasting root vegetable contains an array of vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C. Sweet potatoes are also high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed.
Start your morning off with a Baked Sweet Potato stuffed with blueberries, bananas, and cashew butter. Enjoy the tasty goodness that these nutrient dense root vegetables provide.
Banana + Blueberry Stuffed Sweet Potato
Recipe inspired by Paleo Gluten Free Eats
Yields: 4 Servings | Prep time: 5 Minutes | Total Cook Time: 1 Hour
4 medium Sweet Potatoes
4 Tbsp Cashew Butter (Nut Butter of choice)
2 cups fresh Blueberries
4 Tbsp Hemp Seeds (or Chia Seeds)
Sea Salt to taste
Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork.
Bake until tender, 45 to 50 minutes.
Let cool. (Note: You can bake the sweet potatoes ahead of time, storing in refrigerator)
Split the tops open with a knife, and stuff with blueberries and sliced bananas.
Drizzle with cashew butter. Then sprinkle with hemp seeds (or chia seeds) and sea salt, then serve.