I can’t get enough of three things: sweet potatoes, my Davis farmers’ market fig jam, and nut butters.
What could be better than to combine the trio to create something beautiful?
I know that here on my blog, my 1-ingredient sweet potato cakes are pretty customizable to one’s personal liking, but this was too wonderful and delicious to pass up in just a single picture. Besides, my backyard looked particularly nice that morning and I wanted to take advantage of it. Only the privileged have this time to find the perfect background outside. When it’s actually freezing.
- 1 large sweet potato
- ***1 cup Greek yogurt or any other thick yogurt (Elli Quark works too!)
- 1 TBSP almond butter
- 2 tsp fig jam, or any other low sugar or no added sugar fruit jam
- 1 tsp chia seeds
- 1 tsp chopped mulberries
- 1 tsp crushed almonds
- If using Greek yogurt, use 1 packet of Stevia to rid the tartness
- Opt: coconut, flaxseeds, berries, etc.
***Vegan substitutions: 1 cup blended silken tofu, coconut cream, or dairy-free yogurt
- Cook your sweet potato accordingly until the skin is easy to peel.
- In a separate bowl, combine yogurt, tofu or cream with the almond butter very evenly. (You may have to heat the almond butter beforehand to mix better)
- Peel your sweet potato, slice in half or quarters, and mash in a bowl, flattening it out on the surface.
- Spread your almond butter yogurt onto the surface of the sweet potato and flatten as well.
- Take 2 tsp of jam and swirl it around the top of the yogurt very carefully.
- Top with chia seeds, mulberries, almonds and other add-ins.
You are free to substitute almond butter for peanut butter, as well as the fig jam with strawberry or grape jam. I do have to say that I am very proud of these pictures because of the beautiful garden behind the sweet potato concoction. Compared to this, my other pictures look so amateur! 😦