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

INGREDIENTS

• 4 medium Sweet Potatoes

• 4 Tbsp Cashew Butter (Nut Butter of choice)

• 2 cups fresh Blueberries

• 1-2 Bananas

• 4 Tbsp Hemp Seeds (or Chia Seeds)

• Sea Salt to taste

INSTRUCTIONS

1. Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork.

2. Bake until tender, 45 to 50 minutes.

3. Let cool. (Note: You can bake the sweet potatoes ahead of time, storing in refrigerator)

4. Split the tops open with a knife, and stuff with blueberries and sliced bananas.

5. Drizzle with cashew butter. Then sprinkle with hemp seeds (or chia seeds) and sea salt, then serve.