Puffed sweet potato

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I think it’s about 2 years since the first day I started cooking with sweet potato. And baking. And roasting. And after eating the sweet potato combi a bit to much for dinner, I tried other ways to eat this rich iron in and vitamins cracker during the day. I’ve been eating sweet potato in the morning for a while now, mostly every Sunday morning before my boxing training. It’s easy but filling and  it gives me tons of energy. Combined with a few slices of banana and some nut butter, and my energizer breakfast is done! try it, it’s really good.

⁃ 2 big / 4 small sweet potatoes
⁃ pinch of salt
⁃ rapeseed oil or olive oil

Serves: 2 persons
Extra needed: oven, thin foil and baking dish

Preheat the oven to 200℃/400℉. Clean the sweet potatoes with water and remove any residual dirt of the skin. Prick the potatoes with a fork for 8-10 times and sprinkle with a little bit of oil and salt. Wrap the potatoes in tin foil. Place them in a baking dish and roast the potatoes for about 45 minutes, until they are soft and well-done.
Top off with a spoon of peanut butter and some nuts. Or even better; cashew paste or almond paste.