Tuesday, 14 July 2020

Peanut Butter & Chia Jam Stuffed Sweet Potato

Warm sweet potato filled with smooth creamy peanut butter and a lovely homemade chia jam

One of my favourite flavour combinations - peanut butter and jam - and I don't think I'll ever stop loving it. I really like the idea of using peanut butter with sweet potatoes which comes so naturally especially in a curry or a satay dish but I'll admit I wasn't sure how well something so fruit would appeal next to it. Well it worked for me and I think you'll love it this recipe. I used an air fryer to cook my sweet potato, it makes them really soft and fluffy and released their natural juices which makes them sweeter. If you don't have an air fryer just use an oven and adjust the temperature or use a microwave. 

Having a sweet potato for breakfast felt like such a treat, it's nice and filling to really set you up for the day and so easy to prep ahead for the week! You can also use another fruit instead of strawberries for the jam - raspberries or blueberries works well.

Check out my other sweet potato recipes for more inspiration!

Apple and Almond Butter Stuffed Sweet Potato
Banana, Peanut Butter and Chocolate Stuffed Sweet Potato
Berries and Cream Stuffed Sweet Potato


Prep: 10 minutes
Cook: 35 minutes Air fryer 45 minutes oven
Serves: 1

Double the recipe to make more!


1 medium Sweet Potato about 200g
1-2tbsp Natural Peanut Butter - I like Whole earth, Pip & Nut or Meridian :)
6 strawberries hulled and chopped - fresh or frozen
1 tbsp Chia seeds
1tbsp Lemon juice
A splash of water
1 tsp of Peanuts optional


✿Preheat the air fryer to 180℃ for about 5-10 minutes. Using a fork, prick the sweet potato all over and then place inside the air fryer and bake for 35 minutes.
Make the strawberry chia jam. Heat a small saucepan over a medium-high heat and add the strawberries stirring occasionally until the fruit starts to breakdown and bubble. Use a potato masher or a fork to break them down to your own preference - smooth or chunky. Add a splash of water to help with this or if you're using frozen fruit you might not need to. 
Top tip - I found that I had to stir mine a lot with a wooden spoon to keep from sticking to the bottom but your pan might be better!
✿Add the chia seeds and lemon juice and stir till combined then remove from the heat and let it cool completely. It will thicken more as it cools. 
✿Once the sweet potato has baked, cut in half and spread a little bit of peanut butter on both insides and then spoon the jam on top. Finish with the remaining peanut butter - I heated mine up for 10 seconds in the microwave so I could drizzle it on. Top with the peanuts if you like. Enjoy!



No comments

Post a Comment

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig