Sweet Potato Boats with Cookie Crumble
Servings: 8
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil or coconut oil
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon smoked paprika
- 1 cup Homefree Ginger Snap gluten-free mini cookies lightly crushed
- ¼ cup sunflower seed butter
- 2 –3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 –2 tablespoons warm water (to thin drizzle)
- Pinch chili flakes (for sweet-heat contrast)
- Chopped parsley to garnish
- Preheat oven to 400°F (200°C).
Instructions
- Scrub and dry sweet potatoes, then pierce each a few times with a fork.
- Rub lightly with oil and sprinkle with salt. Place on a baking sheet and roast for 35–45 minutes, until tender.
- In a small bowl, whisk together the sunflower seed butter, maple syrup, vanilla, and salt.
- Add warm water 1 tablespoon at a time until smooth and pourable.
- Lightly crush the mini cookies, aim for a mix of small chunks and crumbs for texture.
- Slice each sweet potato open lengthwise and gently fluff the inside with a fork.
- Sprinkle cinnamon and smoked paprika over the top. Add a generous layer of cookie crumble.
- Drizzle with the sunflower seed sauce. Top with chili flakes and parsley, if desired.
- Serve warm.
Nutrition
Calories: 161kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 208mg | Potassium: 389mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16067IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
