Baked Sweet Potato with Peanut Butter and Banana
Oven-baked sweet potato filled with peanut butter, banana, raspberries and cinnamon; the sweet potatoes can be baked the night before – vegan and gluten-free.
- 55 min
- 369 kcal / serving
- easy
- vegan
- Protein
- 8.8 g
- Fat
- 8.6 g
- Carbs
- 58 g
Contains: peanuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 500 g sweet potatoes
- 2 tbsp unsweetened peanut butter
- 1 banana
- 100 g raspberries (fresh or frozen)
- 1/2 tsp ground cinnamon
- 2 tsp maple syrup
- 1 pinch salt
Method
- Preheat the oven to 200 °C (top and bottom heat). Wash the sweet potatoes (2 medium, approx. 250 g each), prick them all over with a fork and bake on a lined baking tray for 40–50 minutes until completely soft.
- Tip for busy mornings: Bake the sweet potatoes the night before, let them cool and keep them in the fridge. In the morning, reheat for 2–3 minutes in the microwave or for 10 minutes in the oven at 180 °C.
- Cut the sweet potatoes open lengthwise, fluff up the flesh a little with a fork and season with salt and cinnamon.
- If the peanut butter is firm, stir it smooth with 1 tbsp warm water. Slice the banana.
- Spoon the peanut butter into the sweet potatoes, top with banana slices and raspberries and drizzle with maple syrup.
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