Spice up your daily meal routine, with our Superfood Stuffed Sweet Potatoes. Full of healthy fats, protein, and complex carbs, this satisfying dish makes a great pre/post workout snack, or can act as a stand alone meal.
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Set aside. Meanwhile, scrub and wash your potatoes and dry them with a towel.
Once oven is heated, add potatoes to sheet pan and bake in the center of the oven until tender, about 45 minutes. Check and rotate potatoes several times during baking to prevent burning. Once tender, set pan on a wire rack to cool slightly.
In a small microwave safe bowl, add sunflower seed or nut butter with coconut oil. Heat for about 20 seconds until oil is melted. Add sea salt and stir together until smooth.
When potatoes are still slightly warm, cut down the center lengthwise, leaving a 1-2 inches in tact on either end, and only cutting about halfway into the potato. Then press the ends inward gently to open a pocket in the middle. Drizzle seed or nut butter mixture on top of potatoes, letting some sink into the center of each. Add blueberries to the center, then finish with granola or pecans, hemp seeds, and any optional enhancements.
Serve warm or at room temperature.
Feel free to sub another type of sweet potato, but note the cooking time and texture may vary.
If you don't have or don't like sunflower butter, cashew butter, almond butter, or peanut butter work as well.
Keyword Make ahead, Paleo, Superfood, Vegan, Whole30