This twist on sweet potatoes takes what’s known and loved as a side and makes it the sweet main course. I’m a sweet breakfast lover and this is a great way to start the day with vegetables, nourishing fats, varying textures, and so much flavour. Go wild with the toppings, the sky is the limit!
Dessert Roasted Sweet Potato
Ingredients
- 2-4 roasted sweet potatoes
- tahini sub with any seed or nut butter
- pecans sub with any seed or nut
- cacao nibs as desired
- cinnamon to taste
- flaky salt to taste
- fresh mint to taste
- pure maple syrup to taste
Directions
- Preheat oven to 400°F/200°C. Scrub sweet potatoes well and prick each one a few times with a fork. Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato. You will know it’s done when a knife can easily pierce the skin and the center is soft.
- Remove sweet potatoes from oven and slice each one down the center, almost through to the bottom. Open up to reveal its orange flesh.
- Decorate and jazz up the sweet potato with all of your desired toppings. Say thank you and enjoy warm or at room temperature. Store plain, leftover roasted sweet potatoes in the fridge for up to five days.
Notes
Serves 2-4
