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 potatoes
  • 400 g sweet potato (2 medium)
  • Crunchy granola
  • 2 tbsp rolled oats
  • 2 tbsp sunflower seeds
  • 4 tbsp popped amaranth
  • 1 tsp vanilla paste
  • 2 tbsp pecan nuts, chopped
  • 1.5 tbsp maple syrup
  • 0.5 tsp cinnamon
  • Peanut sauce
  • 1 tbsp peanut butter
  • 2 tbsp soya drink
  • 1 tbsp maple syrup
  • 1 pinch Himalayan salt
  • To serve (with toppings)
  • 200 g blueberries, fresh or frozen
  • 2 tbsp pomegranate seeds

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  • Sweet potatoes

    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 over a medium heat for 10-12 mins., stirring constantly until golden brown, leave to cool.
  • Peanut sauce

    Using a food processor or mixer, puree all the ingredients until smooth, heat gently in a small pan as required.
  • To serve (with toppings)

    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.
  • Tip:

    You can also use other berries such as raspberries, pieces of ripe mango with toasted coconut flakes, and much more besides. Simply give it a go and choose your favourite toppings!

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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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