In case you've been living under a rock, avocado toast is all the rage these days. But, if you're starting to feel like you've had enough of this versatile snack, you're not alone! So, here's the scoop on the next big thing: sweet potatoes. Before your brain goes straight to sweet potato fries, here us out. You can use sweet potatoes as your base (or “toast”) with essentially any toppings of your liking. Intrigued? Well, you should be! On top of being known as a paleo’s best friend, sweet potatoes are a nutritional powerhouse. They're full of vitamin A (from beta-carotene), vitamin C, manganese, copper, pantothenic acid and vitamin B6. They're also a solid source of potassium and an anti-inflammatory with dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. Here are a few must-try recipes that opt out the toast and opt in our new BFF, the sweet potato!
Roasted Grape, Goat Cheese and Honey Stuffed Sweet Potatoes
Preheat oven to 350F. Poke your sweet potato with a fork and then wrap with foil. Bake for 45 to 60 min (until tender). Unwrap foil and cut a slit down the middle of each sweet potato, let them cool. Increase temperature of the oven to 450 F. Lay the grapes on a baking sheet and drizzle the grapeseed oil and add the salt. Toss them around to make sure they are coated and then roast for around 20 min, until they burst. Remove and then let the grapes cool. Once the sweet potato is cooler, remove the inside of the potato (try to keep the potato in the shape). In a large bowl mash in the sweet potato insides, ¾ of the goat cheese, cinnamon, salt and honey together. Scoop the filling back into the potato skin, add the leftover goat cheese on top, add the grapes, and then drizzle with honey. Devour!
- 1 sweet potato
- ¼ cup of seedless grapes
- 1 teaspoon of grapeseed oil
- ¼ teaspoon salt
- 1 Oz of goat cheese
- 1 tablespoon of raw unpasteurized honey
- Pinch of Cinnamon
Use a fork to poke several holes in the sweet potato and roast for around 45 minutes or until tender. Remove from oven and let cool. When it's warm, split the sweet potato open. Add the coconut cream, shredded coconut, drizzle the honey, top with bee pollen and cinnamon.
- ¼ cup of coconut shredded
- 1 tablespoon of honey
- 1 tablespoon of coconut cream
- 1 teaspoon bee pollen
Sweet Potato Breakfast
Preheat oven to 375 degrees F. Line a baking sheet with foil. Use a fork to poke several holes in the sweet potato and roast for around 45 minutes or until tender. Remove from oven and let cool. When it's warm split the sweet potato open, add your banana slice, (greek yogurt if wanted) then drizzle 1 tablespoon of almond butter, 1 teaspoon/tablespoon of raw honey. Finally, top with the bee pollen and a sprinkle of cinnamon in each sweet potato. Enjoy!
- 1 sweet potatoes
- 1 tablespoon of natural almond butter
- 1 banana, sliced
- 1 teaspoon-1 tablespoon of raw honey
- 1 teaspoon of bee pollen
- Dash of cinnamon
- Sea salt
Wakey Wakey Eggs and Sweet Potato!
Preheat oven to 400F. Prick the sweet potato all over with a fork, place on baking sheet and bake for 1 hour, or until soft and tender. Remove from oven and leave out for about 10 minutes, or until cooled enough to touch. Slice the sweet potato in half lengthwise and use a spoon to scoop out the flesh (leave a half-inch border around the skin intact). Move inside to a bowl and save for future use. Reduce oven heat to 350F. Crack 1 egg into each sweet potato half. Season with salt, pepper, and shredded cheese (if you want). Place on a baking sheet and bake until the white has set (if you like it yolk runny, keep an eye on it!). We hope these recipes give you some fresh inspiration! If you already have a favorite sweet potato recipe, we’d love to hear about it. Let us know in the comments below!
- 1 large sweet potato
- 2 large eggs
- salt and pepper
- optional toppings such as: onions, chives, salsa, avocado, bacon!