Hey hi hello! If you thought I was gone for good, you thought wrong.
I took a very long hiatus from blogging due to unreasonable amounts of stress and school work, but I’m not here to talk about that. I wanted to drop in because I NEED to tell the world about the most incredible creation I made.
I will call it the Loaded Sweet Potato. (So creative, right guys?)
Sweet tooths, foodies, sweet potato lovers, and even health nuts are guaranteed to love this recipe. I can barely even call it a recipe though, because really it’s quite simple. Just a few easy ingredients and steps are needed to make this masterpiece, but I was blown away at how scrumptious the combination was. Not to mention it is packed with nutrition (fiber! protein! vitamins! healthy fat!) and can serve as a breakfast, lunch, or even dessert option. So without further ado, here it is.
The Loaded Sweet Potato
- 1 medium sweet potato
- 1 5 oz container of Oikos Triple Zero Vanilla Greek Yogurt
- 2 tbsp chunky peanut butter
- ~1 tsp cinnamon
- Bake the sweet potato on a foil lined baking sheet at 300 degrees F for 90 minutes. For a crispier skin, rub with a light layer of olive oil prior to cooking.
- Let the potato cool for ~10 minutes or so, and then store in the refrigerator overnight or at least until fully cold.
- When ready to eat/serve, slice the potato in half and dump the entire container of greek yogurt in the middle. Top with the peanut butter and cinnamon. Enjoy.
Note: You may add more or less cinnamon depending on preference. For a sweeter version, drizzle with some honey. For a less sweet version, use plain greek yogurt instead of vanilla.
Head on over to my instagram for a photo of the potato. If you try this wonderful creation, please leave a comment and tell me what ya think!