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This clean eating dessert stuffed sweet potato proves that eating a whole-foods based diet doesn’t have to leave you wanting.
Sweet potato lovers can rejoice because sweet potatoes just got a dessert-worthy upgrade. Topped with decadent peanut butter, chocolate and a little dash of cinnamon, you’ll enjoy this nutrient-dense dessert without getting off plan!
- Sweet potatoes – You’ll get a healthy dose of vitamin B6 and vitamin A and C. Plus the fiber content in sweet potatoes is a lovely 4 grams per cup!
- Peanut butter – Great for a dose of protein and fiber, you’ll also get vitamin E, B6, potassium and magnesium.
- Dark Chocolate – You’ll get plenty of flavanols from dark chocolate. These have been said to lower cholesterol and blood pressure, and some say dark chocolate even helps with lower your risk of diabetes! Who thought you could get that from a dessert?.
- Cinnamon – This spice is an anti-inflammatory, is filled with antioxidants and has even been said to lower blood sugar in some cases.
- Maple syrup – While this delicious treat is still be studied today for it’s numerous health benefits, it is believed to be an excellent source of energy for athletes, help with diabetes, and has more minerals and antioxidants than honey.
- Simple and easy to make.
- Can be doubled or tripled (or more!) for the number of people you are serving.
- Super filling.
- Satisfies your sweet tooth while still keeping you on track with your eating goals.
- The sweet potatoes can be baked on the weekend (or generally ahead of time) so you’ll have a simple dessert in minutes during the week.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING DESSERT STUFFED SWEET POTATO RECIPE:
Clean Eating Dessert Stuffed Sweet Potato
- 1 tsp. oil
- 1 medium sweet potato
- 3 tbsp. peanut butter (no sugar added)
- ¼ cup dark chocolate chips
- 1 dash ground cinnamon
- Sucanat or maple syrup (optional for those with a serious sweet tooth)
- Wash your sweet potato well, dry thoroughly and then rub with the oil to coat the entire outside of the skin.
- Bake at 350 F. for 50-60 minutes, or until completely cooked through. (So you can stick a knife through it without any resistance)
- Remove from oven (don't burn yourself!) and transfer to a plate or cutting board.
- Slice the potato down the middle, but not all the way through. Just enough to crack it open down the middle for stuffing.
- Layer on the peanut butter first, then the cinnamon and finally the chocolate chip.
- For those who need a lot more sweet in their dessert, you can also sprinkle on some Sucanat, coconut sugar, maple syrup or honey.