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Sweet Potato Heaven

Inspired by a warm bowl of comfort and nourishment, this baked sweet potato is topped with creamy almond butter, fresh blueberries, crunchy seeds, a drizzle of honey, and a touch of sea salt. It’s the perfect breakfast, post-workout meal, or afternoon snack packed with fiber, healthy fats, antioxidants, and natural sweetness.

Prep Time

5 minutes 

Cook Time

45 to 60 minutes

Total Time

50-65 minutes

Servings

1 serving

Ingredients

  • 1 medium sweet potato
  • 1–2 tbsp almond butter
  • 1 tsp honey (or more to taste)
  • ¼ cup fresh blueberries
  • 1 tsp hemp seeds
  • 1 tsp pumpkin seeds
  • Pinch of flaky sea salt
  • Optional: sprinkle of cinnamon
  • Tip

    For extra protein, stir 1–2 tablespoons of collagen peptides into the almond butter before drizzling, or add a side of eggs for a more balanced meal.

Directions

  1. Preheat the oven to 400°F.
  2. Wash and dry the sweet potato. Pierce it several times with a fork and place it on a baking sheet.
  3. Bake for 45–60 minutes, or until tender and easily pierced with a knife.
  4. Remove from the oven and let cool for a few minutes. Slice the sweet potato open lengthwise and gently fluff the inside with a fork.
  5. Drizzle or spread the almond butter over the warm sweet potato so it melts slightly into the flesh.
  6. Top with blueberries, hemp seeds, and pumpkin seeds.
  7. Finish with a drizzle of honey, a pinch of flaky sea salt, and a sprinkle of cinnamon if desired.
  8. Serve warm and enjoy.

     

Print

Sweet Potato Heaven

Prep Time 5 minutes
Servings 1

Ingredients

  • 1 medium sweet potato
  • 1 –2 tbsp almond butter
  • 1 tsp honey or more to taste
  • ¼ cup fresh blueberries
  • 1 tsp hemp seeds
  • 1 tsp pumpkin seeds
  • Pinch of flaky sea salt
  • Optional: sprinkle of cinnamon

Instructions

  • Preheat the oven to 400°F.
  • Wash and dry the sweet potato. Pierce it several times with a fork and place it on a baking sheet.
  • Bake for 45–60 minutes, or until tender and easily pierced with a knife.
  • Remove from the oven and let cool for a few minutes. Slice the sweet potato open lengthwise and gently fluff the inside with a fork.
  • Drizzle or spread the almond butter over the warm sweet potato so it melts slightly into the flesh.
  • Top with blueberries, hemp seeds, and pumpkin seeds.
  • Finish with a drizzle of honey, a pinch of flaky sea salt, and a sprinkle of cinnamon if desired.
  • Serve warm and enjoy.

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