Have you ever created the most simple combination, but because it was life-changing delicious, you just had to share it with everyone you knew? I’m talking about one of those recipes that you could eat every single day forever and ever.
That’s exactly how I feel about these warm breakfast baked sweet potatoes stuffed with a spoonful of sweet almond butter, ripe bananas & crunchy little chia seeds. I adore these more than I ever thought I would. The creamy almond butter melts into the flesh of the sweet potato and creates the most perfect texture in your mouth, somewhat reminiscent of a custard-like sweet potato pie.
Recently, Dole approached me and asked if I was interested in sharing a recipe to support their wonderful Get Up and Grow! Together Tour and the Healthy Living Challenge. I knew this was the perfect time to share this recipe as we skirt onto cooler temps.
First, I want to share Dole’s healthy initiatives so that you can participate & get involved:
Dole’s Get Up and Grow! Together Tour will bring healthy-living insights, recipes, free tastings and sharable fruit and vegetable experiences for kids and adults to approximately 400 supermarkets and special events in 42 cities across the U.S. Check out tour dates here to get involved.
Dole’s Healthy Living Challenge asks you to recruit your friends, family or co-workers to create teams of fellow health seekers. Team leaders can recruit their friends, family, co-workers or other associates to join their team, and then track the growth of their group against others across the U.S. The winning team receives a chef-led dinner party for up to 40 guests.
I love that Dole is both encouraging and challenging Americans to get out there and live a healthier lifestyle — even it’s something simple like discovering what it means to choose nutritious foods in the store. Knowledge is power!
GET AFTER THOSE SWEET POTATOES!
These baked breakfast sweet potatoes just so happen to be a wonderful example of a breakfast that includes both fresh fruit (banana) and a veggie (sweet potato).
If you didn’t already know, Sweet potatoes provide an excellent source of vitamin A & C, fiber, anti-inflammatory nutrients, beta-carotene and manganese; however, to get the most nutrition out of a sweet potato, it’s best enjoyed with 3-5g of fat per meal, as the fat helps to increase the intake of beta-carotene. (Source: WHfoods.com.)
Hope you enjoy these breakfast baked sweet potatoes! They’re an excellent way to use up extra sweet potatoes you might have and can be topped with any nut butter you have available. And if you’re feeling adventurous, try them with a little coconut whipped cream for dessert.
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram so I can see your creation! xo.
- Serves: 2 sweet potatoes
- Serving size: 1 stuffed sweet potato
- Calories: 273
- Fat: 9.4g
- Saturated fat: 1g
- Carbohydrates: 44.7g
- Sugar: 19.1g
- Fiber: 9.4g
- Protein: 7.7g
- 2 medium DOLE sweet potatoes, washed
- 2 tablespoons natural almond butter
- 1 DOLE banana, sliced
- 2 teaspoons chia seeds
- Sea salt
- 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.
This post is in partnership with Dole fresh fruits and vegetables. I’m honored to support a company that encourages a healthy lifestyle. Thanks for supporting AK & the brands that help make this site possible!
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