Sweet Potato-Almond Butter


Yield: 1 cup 

 

1 large sweet potato 

½ cup Yumbutter superfood almond butter 

1 teaspoon ground cinnamon 

2 tablespoons avocado oil 

1 tablespoon maple syrup or honey 

Sea salt 

 

Wrap the sweet potato (skin-on) in foil and place on a baking sheet to catch drips. Roast at 375˚ Fahrenheit for one hour, until very tender and juices begin to caramelize. Unwrap, let cool slightly, then peel skin from potato. Discard skin. 

 

Roughly chop sweet potato and place in a high-speed blender with Yumbutter superfood almond butter and remaining ingredients. Process until very smooth, then transfer to a jar. Keeps in the fridge for 4-5 days. 

 

Uses: Spread on toast, add to smoothies, stir into yogurt, and more. 

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