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I think it’s about 2 years since the first day I started cooking with sweet potato. And baking. And roasting.

And after eating the sweet potato combi a bit too much for dinner, I tried other ways to eat this rich iron in and vitamins cracker during the day.

I’ve been eating sweet potato in the morning for a while now, mostly every Sunday morning before my boxing training.

It’s easy but filling and it gives me tons of energy. Combined with a few slices of banana and some nut butter, and my energizer breakfast is done!

Try it, it’s really good!

PUFFED-SWEET-POTATO-recipe-vegan-breakfast-gluten-free

Puffed sweet potato

Michelle Braakhuis
It might sound a little strange to start your day with sweet potato. But don't knock' it till you've tried it!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast
Cuisine European
Servings 2 persons
Calories 272 kcal

Equipment

  • oven
  • baking dish
  • thin foil
  • fork

Ingredients
 
 

  • 2 big sweet potatoes or 4 small potatoes
  • 1 tbsp rapeseed oil or olive oil
  • pinch of salt
  • 1 tsp nut butter

Instructions
 

  • Preheat the oven to 200℃/400℉.
  • Clean the sweet potatoes with water and remove any residual dirt of the skin. 
  • Pierce the potatoes with a fork for 8-10 times and sprinkle with a little bit of oil and salt. 
  • Wrap the potatoes in tin foil. 
  • Place them in a baking dish and roast the potatoes for about 45 minutes, until they are soft and well-done.
  • Top off with a spoon of peanut butter and some nuts. Or even better; cashew paste or almond paste.

Nutrition

Calories: 272kcalCarbohydrates: 46gProtein: 4gFat: 9gSaturated Fat: 1gTrans Fat: 1gSodium: 124mgPotassium: 780mgFiber: 7gSugar: 10gVitamin A: 32063IUVitamin C: 5mgCalcium: 76mgIron: 1mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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