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Recipes | 28 by Sam Wood
founder, IQS
 

Sweet Baked Potato with Almond Butter

By Meg Yonson

I Quit Sugar - Sweet Baked Potato with Almond Butter
Photo by: Benito Martin
  • 4 servings
  • Prep - 10 mins
    Cooking - 45 mins
  • Total - 55 mins
I Quit Sugar - Sweet Baked Potato with Almond Butter
Photo by: Benito Martin

If you’re craving an afternoon snack or need a sugar-free dessert to serve some friends or family - this Baked Sweet Potato has you covered! With only 5 ingredients, it’s still full of satiating fats to stop sugar cravings in their tracks. We’ve also added in a sprinkle of cinnamon for it’s blood sugar lowering effects.  

Servings: 4
Preparation: 10 mins
Cooking: 45 mins

Ingredients

  • 2 medium sweet potatoes.
  • 1/3 cup almond butter.
  • 150 g ricotta.
  • 1 teaspoon cinnamon, ground.
  • 1/3 cup activated buckwheat groats.

Directions

1. Preheat oven to 200°C/400°F/Gas Mark 6.

2. Prick sweet potato a few times with a fork. Place sweet potatoes onto a baking dish and into the oven. Bake for 45 minutes until the skin is crispy and the inside is soft.

3. Remove sweet potato from the oven and allow to cook slightly. Drizzle over almond butter, dollop on ricotta and sprinkle cinnamon and buckwheat over the top. Share each sweet potato between two.


Note

Make this recipe dairy free by replacing the ricotta with a dollop of coconut yoghurt.

Styling by Gemma Lush. 

If you’re craving an afternoon snack or need a sugar-free dessert to serve some friends or family - this Baked Sweet Potato has you covered! With only 5 ingredients, it’s still full of satiating fats to stop sugar cravings in their tracks. We’ve also added in a sprinkle of cinnamon for it’s blood sugar lowering effects.

Ingredients

  • 2 medium sweet potatoes.
  • 1/3 cup almond butter.
  • 150 g ricotta.
  • 1 teaspoon cinnamon, ground.
  • 1/3 cup activated buckwheat groats.

Directions

1. Preheat oven to 200°C/400°F/Gas Mark 6.

2. Prick sweet potato a few times with a fork. Place sweet potatoes onto a baking dish and into the oven. Bake for 45 minutes until the skin is crispy and the inside is soft.

3. Remove sweet potato from the oven and allow to cook slightly. Drizzle over almond butter, dollop on ricotta and sprinkle cinnamon and buckwheat over the top. Share each sweet potato between two.

Note

Make this recipe dairy free by replacing the ricotta with a dollop of coconut yoghurt.

Styling by Gemma Lush.