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.

RECIPE

• 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

PROCEDURE

1. Cook your sweet potato accordingly until the skin is easy to peel.
2. 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)
3. Peel your sweet potato, slice in half or quarters, and mash in a bowl, flattening it out on the surface.
4. Spread your almond butter yogurt onto the surface of the sweet potato and flatten as well.
5. Take 2 tsp of jam and swirl it around the top of the yogurt very carefully.
6. 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! 😦