Although these dessert stuffed sweet potatoes are meant to be a sweet treat, they can also serve an incredibly healthy breakfast or snack, just mix up the toppings to suit your choice.
Cook Time:1 hour
Total Time:1 hour
Yield:1 serving 1x
1 small sweet potato
1/4 cup plain yogurt
2 teaspoons honey
1/2 teaspoon cinnamon
2 tablespoons pecan, chopped
1 tablespoon dark chocolate chips
Preheat oven to 375°F.
Using a fork, pierce 2-3 holes in the sweet potato per side and wrap loosely in foil.
Place the sweet potato on a baking sheet and transfer to the oven for 1 hour. The exact time may vary depending on the size of your potato, but you are looking to cook the potato until it is very soft and tender, and easily pierced with a fork. The longer you cook the potato, the sweeter the flesh will become.
Once the potato is baked, remove it from the oven and allow it to cool completely, about 10 minutes.
Once cooled, slice the potato lengthwise and top it with toppings of your choice. For my potato, I added a sprinkle of cinnamon directly onto the fresh and topped it with 3 spoonfuls of plain full-fat yoghurt, a drizzle of honey, a handful of chopped pecans and a (large) handful of dark chocolate chips.