Description
Stone Fruit Stuffed Sweet Potatoes with Maple Tahini for a hearty breakfast packed with seasonal fruit and a delicious maple tahini drizzle.
Ingredients
Breakfast Stuffed Sweet Potatoes
- 8 small/medium or 4 large sweet potatoes, scrubbed and patted dry
- 1 bag Karen’s Naturals Just Peaches*
- 1/4 cup peanut butter
- 1 cup almond milk yogurt
- 1 cup fresh berries
- 1 TBSP white chia seeds
Maple Tahini
- 4 TBSP runny tahini
- 1 TBSP maple syrup
- 1–2 TBSP hot water to thin, if needed
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Pierce the scrubbed sweet potato a few times with a fork and arrange them on the baking sheet.
- Bake the sweet potatoes for 45 – 60 minutes, or until the flesh is soft when stuck with a fork. (Mine usually start to bubble from the holes!)
- While the sweet potatoes are baking, prepare your toppings. Make the maple tahini by vigorously whisking together the runny tahini and maple syrup until it’s thick and syrupy Add hot water as needed to thin the sauce.
- To assemble the stuffed sweet potatoes, slice the baked sweet potatoes down the center and fill them with nut butter, freeze-dried peaches, fresh berries, chia seeds, and a dollop of almond milk yogurt. Drizzle the sweet potatoes with maple tahini and serve them immediately.
- Store leftovers separately in the refrigerator for up to one week and reassemble and reheat before serving.
Notes
10% off Karen’s Naturals Just Peaches August 2018!
Recipe inspired by Vegan Bowl Attack
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free