PUFFED SWEET POTATO
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.
2 big / 4 small sweet potatoes
pinch of salt
rapeseed oil or olive oil
Serves: 2 persons Extra needed: oven, thin foil and baking dish
Preheat the oven to 200℃/400℉.
Clean the sweet potatoes with water and remove any residual dirt of the skin.
Prick 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 cooked.
Top off with a spoon of peanut butter and some nuts.
Or even better; cashew paste or almond paste.