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I’m back with another Thanksgiving-friendly dessert, healthy Sweet Potato Dessert Boats to serve after your dinner or eat for breakfast. This recipe is quick, healthy and uses ingredients you probably already have in your pantry. It’s my take on sweet potato pie or a sweet potato casserole because I figure there are already so many Thanksgiving recipes out there–why not do something new? Don’t worry though–I’ll still be sharing a classic pie before Thanksgiving, but for now, here’s an easy peasy desserty recipe.
Loaded sweet potatoes are one of my favourite things to make when I need a meal in pinch. There are a few reasons for that. First, sweet potatoes are so good for you–they are a rich source of fiber and betacarotene and great in the fall. Second, it’s incredibly easy. All you really need to do is throw a couple of potatoes in the oven and fill them with your preferred toppings, which brings us to reason number three. You can fill your sweets with either sweet or savoury toppings!
Staying true to my sweet tooth-ed soul, we’re going to keep things sweet today with an oil-free crumble topping, an extra drizzle of almond butter and some chopped Pumpkin Spice Pecans just because. If you want to take it to the next level, you could add some mini vegan marshmallows, chocolate, the list goes on… For now, we’re keeping it (somewhat) simple. Let’s get to the recipe!
Note: I based the recipe quantities to make 3 medium sized sweet potatoes, but if you’d like to batch prep them, I recommend doubling or tripling the recipe as you need!
A healthy, sweet potato dessert boat, stuffed with crisp topping and drizzled with almond butter. It’s a great alternative to sweet potato pie, or a perfect breakfast for sweet tooths. Vegan, gluten-free, oil-free and refined sugar free.
3 small sweet potatoes
1/3 cup rolled oats*
2 tbsp creamy almond butter (or nut/seed butter of choice)
Prep your sweet potatoes by piercing with a knife in several spots, all the way around. This acts like a vent for steam!
Lay your potatoes on a nonstick baking sheet and bake in the oven until fork tender (roughly 45-50 minutes depending on your potato size).
Meanwhile, prepare your crisp topping by combining oats, almond butter, maple syrup, cinnamon, vanilla and salt in a bowl. Mix to combine and make sure oats are evenly coated. The mixture should kind of stick together in clumps.
Once potatoes are cooked, remove from the oven, slice down the middle and stuff with crisp topping.
Return to the oven and bake for an additional 12-15 minutes at 375F, or until crisp is golden brown. Alternatively, you can broil the topping until crisp as well.
Top with additional almond butter and chopped pecans to serve.
Store in an airtight container for up to 3 days in the fridge, or store in freezer. Broil or bake to reheat before eating.
*you can substitute this mixture for 2 tablespoons almond flour + 3 tablespoons rolled oats for extra crumbly-ness.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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