BAKED SWEET POTATO WITH ALMOND BUTTER, COCONUT YOGHURT, BLUEBERRIES AND CINNAMON
A breakfast like no other! Sweet sticky sweet potato baked until soft and gooey on the inside and crisp on the outside, but how? Just bung it in the oven. While still hot, split open and fill with your favourites: butter, cinnamon and almond butter are nice but I’ve taken it up a notch with steamed blueberries and coconut yoghurt. In Ayurveda, cooked fruit combines better with other foods for digestion than raw fruit. Add some spices if you like and it’s yummy for a light supper, too. Bon appétit!
INGREDIENTS
Serves 2
2 small-medium baked potatoes
150g blueberries
Pinch of ground cinnamon
Pinch of ground ginger
Almond butter
Organic “live” yoghurt (see homemade in East by West page 259) or probiotic coconut yoghurt
Pinch of sea salt
METHOD
Preheat the oven to 220°C. Line a baking sheet with baking parchment paper.
Wash the sweet potatoes, dry them thoroughly and remove any “funny bits” that you don’t like the look of with the tip of a knife.
Pop onto a baking tray — at this point you can rub with some ghee or coconut oil if you like and sprinkle with a little sea salt. Sometimes I feel like it, sometimes I don’t.
Prick the sweet potatoes in several places with a fork.
Bake for 45-60 minutes depending on size, or until tender when pressed.
Meanwhile, gather your toppings. Simmer the blueberries with a splash of water in a small pan, lid on, for a few minutes until the skins just begin to split (unless you want to cook for longer to make a it more of a jammy sauce — I like the burst of just cooked blueberries).
Take the cooked sweet potatoes, split them down the middle (be careful of the hot steam!) and top with a blob of almond butter and/or yoghurt, sprinkle over a pinch of ginger and cinnamon and then spoon over the blueberries.
East by West tip:
Don’t have blueberries? Try a blob of your favourite jam or a drizzle of honey or maple syrup. Blackberries at this time of year are delicious.