Sweet & Savory Baked Sweet Potatoes
About The Recipe
Do you know sweet potato is a highly nutritious food? They are a great source of fiber, vitamins and minerals, support healthy vision, may have cancer fighting properties and also support your immune system.
These sweet and savory baked sweet potatoes are perfect to serve for breakfast with Harvist Garlic infused red palm oil and Original premium extra red palm oil.
Recipes & Photos credit to: @bobohealthy_meal
Ingredients
- Sweet: 1nos Yellow Sweet Potato
- 2 tablespoons of Harvist Premium Red Palm Oil
- Toppings of your choice: Granola/Walnut/Peanut Butter/Chia Seed/Honey
- Savory: 1nos Orange Sweet Potato
- 2 tablespoons of Harvist Garlic Infused Red Palm Oil
- 1/2 cup chickpeas
- 5-6 nos mini tomato
- Salt and Pepper
- Toppings of your choice: cheese/green onion/parsley flakes/chili powder/lemon juice
Instructions
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Preheat the oven to 220 degrees Celsius. Line a baking sheet with aluminum foil or parchment paper.
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Slice mini tomatoes into small pieces and set aside for topping.
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Thoroughly wash and dry sweet potatoes.
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Rub the skin with red palm oil. The sweet flavor on the yellow sweet potato with the original premium red palm oil; the Savory flavor on the orange sweet potato with Garlic infused red palm oil and sprinkle with salt and pepper.
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Bake the sweet potatoes for 30-45 minutes. Because sweet potatoes are not always uniform in shape and size, you may need to cook them a little bit less or a little bit longer, depending on their size. A fork or knife should be easily inserted into the center of the potato when it's finished baking.
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Remove from the oven and allow the potatoes to cool for 5 minutes.
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Slice the sweet potatoes with a knife and start dressing with the toppings prepared.