Baked Sweet Potatoes 2 Ways

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You all said that you wanted to see more healthy, savory entrees on Minimalist Baker when I asked you on Twitter. You’re my kind of people.

There will always be deserts. But I am excited to add more healthy, easy plant-based meals, starting with the meal I make when I do not feel like cooking: baked sweet potatoes.

Nutella 4 Ingredient Vegan was the perfect sweetener for this version. Bananas, berries, and coconut are combined with cinnamon to make a delicious dessert. This recipe is ideal for “dessert as a meal.”

For the savory version, I chose my favorite combination of avocado, red pepper flake, sea salt, and nutritional yeast. I added hemp seeds to add more fiber, protein, and healthy fats.

Ingredients

SWEET POTATOES

  • Sweet potatoes: 1 large (can substitute two small for one large // rinsed, halved, and organic whenever possible)
  • 1 Tbsp coconut or avocado oil (or water)

SWEET

  • Nutella (or almond butter or other nut butter): 2 Tbsp.
  • Half a medium banana, sliced
  • 1/4 cup berries (blueberry, raspberry, strawberry, etc.)
  • Cinnamon, one pinch (or less)
  • Sea salt
  • 1 Tbsp shredded unsweetened coconut

SAVORY

  • Avocado (sliced or chopped)
  • 2 tbsp nutritional yeast
  • Sea salt, one pinch
  • 2 tsp hemp seeds
  • Red pepper flake, one pinch

Instructions

  • Preheat the oven to 400 degrees F. (204 C). Line a baking tray with parchment paper.
  • Place sweet potatoes face down on a baking sheet and rub with oil. Bake sweet potatoes for 25-28 minutes or until they are tender. The baking time depends on the size of the sweet potato.
  • Turn the sweet potatoes face-up after baking and place them on a serving plate. Top the sweet version with nut butter, blueberries and bananas, cinnamon, salt, and flaked coconut.
  • Add avocado, salt, hemp seeds, and red pepper flake to the savory version.
  • You can make these sweet potatoes whenever you do not feel like cooking. These sweet potatoes are perfect for breakfast, dinner, or lunch! Sweet potatoes can be made ahead and stored in the fridge for a few weeks. They can then be reheated in a cast iron skillet in the oven, microwave, or stovetop.

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