These are really great! I have a three year old who I have had to put on a gluten free and casein free diet and he hasn’t eaten anything else in two days and when I made these he couldn’t get enough! Thank you, thank you, thank you for posting this recipe.
I didn’t have coconut or almond flour so I used brown rice flour instead and ground almond rather than flour. I added a teaspoon of baking soda to give it a bit more fluffiness and they came out fantastic! Really tasty. Even my husband and I enjoyed them!
BREAKFAST BAKED SWEET POTATOES WITH ALMOND BUTTER, BANANA & CHIA
2 medium DOLE sweet potatoes, washed
2 tablespoons natural almond butter
1 DOLE banana, sliced
2 teaspoons chia seeds
- Preheat oven to 375 degrees F. Line a medium baking sheet with parchment paper or foil.
- Use a fork to poke several holes in the sweet potatoes, then place on prepared baking sheet and roast sweet potatoes for 45 minutes-1 hour or until fork tender. Remove from oven and allow to cool for 5-10 minutes.
- Once ready to eat, split the warm sweet potatoes open with a knife and sprinkle with a tiny bit of sea salt. Next drizzle 1 tablespoon of almond butter, 1 teaspoon of chia along with banana slices and finally a sprinkle of cinnamon in each sweet potato. Serve immediately.