Baked Sweet Potatoes with Granola, Berries & Peanut Sauce

Total time: 1hr 10m
Preparation Time: 30m

For 2 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 475 Kcal, 11g Protein, 70g Carbohydrates, 20g Fat


  • Sweet Potato
  • 400 g sweet potatoes (2 mittlere)
  • Crunchy Granola
  • 2 tbsp. oats
  • 2 tbsp. sunflower seeds
  • 4 tbsp. popped amaranth
  • 1 tsp. vanilla paste
  • 2 tbsp. pecans, chopped
  • 1.5 tbsp. maple syrup
  • 0.5 tsp. cinnamon
  • Peanut Butter Sauce
  • 1 tbsp. Peanut butter
  • 2 tbsp. soya drink
  • 1 tbsp. maple syrup
  • 1 pinch Himalayan salt
  • Topping and serving
  • 200 g blueberries, frisch oder tiefgekühlt
  • 2 tbsp. pomegranate seeds

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  • Sweet Potato

    Place the sweet potatoes on a tray. Bake for approx. 40 mins. in the centre of an oven preheated to 220°C.
  • Crunchy Granola

    Mix together all of the ingredients, toast in a pan on a medium heat for 10-12 mins., stirring constantly until golden brown, leave to cool.
  • Peanut Butter Sauce

    Using a food processor or mixer, puree all the ingredients until smooth, heat gently in a pan as required.
  • Topping and serving

    Slice the sweet potatoes down the middle, top with a little granola. Sprinkle with blueberries and pomegranate seeds. Drizzle the peanut sauce over the top.
  • Tipp:

    Bei den Beeren obendrauf passen auch andere Beeren wie Himbeeren, reife Mangostücke mit gerösteten Kokosraspeln und ganz viel anderes super dazu. Einfach ausprobieren was euch glustet!

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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