Almond Granola Sweet Potato

Here’s a simple, quick-to-fix option as breakfast, an afternoon treat, or even before a demanding workout or practice. Dikos suggests baking sweet potatoes in advance and storing in the refrigerator to make preparation easy, and fast. 

By | September 10, 2017

Ingredients

  • 1 large sweet potato, baked
  • 1 tablespoon almond butter
  • ¼ cup plain grass-fed whole milk yogurt
  • ¼ cup buckwheat oat granola*
  • dashes of cinnamon, nutmeg, or allspice (optional)
  • drizzle of honey or maple syrup (optional)
  • salt to taste

Preparation

Warm a leftover sweet potato in the microwave. (If baking fresh, pre-heat the oven to 425°F. Wash a sweet potato, poke it with a fork on several sides, place on a baking sheet reaches the desired softness.) Slice potato down the center and with almond butter and any spice desired. Top with yogurt and granola. Serve immediately.

*More nutrient-dense recipes—including one for buckwheat oat granola—can be found in Dikos' upcoming book, Finish Line Fueling. The book, published by Skyhorse Publishing, will be available on Amazon and at Barnes & Noble this November. 

Ingredients

  • 1 large sweet potato, baked
  • 1 tablespoon almond butter
  • ¼ cup plain grass-fed whole milk yogurt
  • ¼ cup buckwheat oat granola*
  • dashes of cinnamon, nutmeg, or allspice (optional)
  • drizzle of honey or maple syrup (optional)
  • salt to taste
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