Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup plain non-fat Greek yogurt
- 1 scoop vanilla whey or plant-based protein powder
- 2 tablespoons almond butter (or peanut butter)
- 2 tablespoons hemp hearts
- 1 teaspoon ground cinnamon
- 1/4 cup fresh blueberries or sliced strawberries
- 1 tablespoon honey or maple syrup (optional)
- A pinch of sea salt
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly under cold water to remove any dirt. Use a fork to prick several holes all over the skin of each potato. This allows steam to escape during the roasting process, preventing the potatoes from bursting. Place the potatoes on a parchment-lined baking sheet.
- Slide the baking sheet into the center rack of the oven. Bake the sweet potatoes for 45 to 50 minutes, or until they are soft when pierced with a knife. While the potatoes roast, prepare your protein filling. In a small bowl, whisk together the Greek yogurt, protein powder, and half of the cinnamon until the mixture is smooth and creamy. If the mixture is too thick, add a teaspoon of water or milk to reach your desired consistency.
- Remove the potatoes from the oven and let them cool for two minutes. Slice each potato down the center lengthwise, but do not cut all the way through. Use a fork to gently fluff the inside of the potato. Spoon the protein-packed yogurt mixture into the center of each potato. Top with almond butter, hemp hearts, fresh berries, and the remaining cinnamon. Drizzle with honey or maple syrup if you prefer extra sweetness, and finish with a tiny pinch of sea salt to enhance the flavors.
- Cook Time: 55 minutes