If Fall was a sweet and comforting vegetarian dish, this would be it.
So this is something I have wanted to try for awhile. Weird? I don’t know. No matter, it sounded good to me. I came home for lunch one day because I took off work for an appointment. This gave me the perfect opportunity to try it out. Talk about excitement that only a parent knows. I had the house to myself!! a quiet, uninterrupted lunch just for me. Let me just tell you, this lunch was great. Not just because I had the house to myself. It was so warm and cozy. I love food like that when it’s 40 F degrees and raining.
I guess you could consider this a sophisticated upgrade of a peanut butter and jelly sandwich. Whatever you decide to consider it, I promise delicious is at least one word you will use to describe it. Confession- I drizzled the melted peanut butter all over the plate in the name of good aesthetics but I wish I didn’t because I just went back and licked every bit of peanut butter off that plate! You just can’t waste that stuff. So if you make this, just dump it all in the sweet potato.
Let’s talk about what’s all going on in this dish. It’s a sweet potato, peanut butter, pomegranate arils, chopped pecans, chia seeds, ground flax seed, cinnamon, sea salt, and butter. It’s easy to throw together and only requires a microwave!! I like adding the chia seed and flax seed for the nutritional boost, but they could be left out if you don’t have them on hand. You can also switch the pomegranate arils for diced strawberries, blueberries, or banana slices. You could also just leave them off if desired.
I love the pomegranate and pecans in this dish because it adds a contrasting crunch to the smooth creamy texture of the sweet potato and peanut butter. The cinnamon and butter are two of my favorite things to add to a sweet potato. Think, sweet potato casserole at Thanksgiving, yum. This is a sweeter dish, but the sea salt is a must. It cuts through the sweet and gives more of a sweet and salty taste. How could you go wrong with that?
A bonus perk to this meal for one, besides being easy is that it is vegetarian and vegan. It’s also a friendly recipe for gluten intolerances. I do not fit under any of those categories, but that great thing about not having a bunch of food rules and being open to trying new foods is that you can eat a whole variety of ways.
Try this one out for a Meatless Monday, quick dinner or lunch, or whenever you want, but just try it!
Peanut Butter Sweet Potato
yield- 1 serving
1 sweet potato (size of your choice)
1 spoonful of peanut butter
1 tsp butter
sprinkle of cinnamon
Add ons- sprinkle of chopped pecans, pomegranate arils, chia seeds, ground flax seed
Rinse and scrub clean the skin of the sweet potato. Pierce the outside of the potato several times all around. Microwave, rotating every 3-4 minutes till soft when gently squeezed.
Remove from microwave and slice in half. add the butter and cinnamon. Rake and mix the sweet potato with a fork. Heat peanut butter in the microwave to melt and drizzle over the top.
Add all other desired toppings and enjoy!