Turn nutrient-wealthy candy potatoes into a satisfyingly sweet dessert! simply bake and stuff with your preferred toppings. this specific dessert baked candy potato is loaded with toasted coconut, coconut butter, cinnamon, almond butter, pecans and darkish chocolate. vegan, gluten-unfastened and paleo-friendly.
At the vitamins the front, they’re wealthy in complicated carbohydrates, dietary fiber, beta-carotene, diet c, manganese and potassium. and with regards to satisfying a sweet enamel yearning in a wholesome, whole-meals fashion, candy potatoes are the correct solution, especially while baked until the potato is oozing caramelly goodness. that is when you realize the candy potato is going to be more candy!
Baked sweet potatoes crowned with a little coconut oil, butter or ghee are already paying homage to dessert, but it’s absolutely viable to take matters to some other stage with only some extra toppings.
INGREDIENTS
- 1 medium sweet potato
- 1/2–1 Tablespoon coconut butter
- 1/2–1 Tablespoon almond butter
- 2 teaspoons toasted coconut flakes
- 2 teaspoons toasted pecans
- 2 teaspoons chopped dark chocolate (I used eatingevolved’s cashew milk chocolate)
- 1/4 teaspoon cinnamon
INSTRUCTIONS
- Preheat oven to 400° F. Pierce sweet potato several times with a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake for about 45 minutes, or until sweet potato is completely tender and oozing a little bit.
- Make a slit in the top of the sweet potato. Mash down each side and add toppings: coconut butter, almond butter, coconut flakes, pecans, dark chocolate and cinnamon. Enjoy warm.
Based on the recipe from https://www.eatingbirdfood.com/dessert-baked-sweet-potato/
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