Ingredients
- 1 large sweet potato about 300 grams
- pinch of cinnamon
- 1 cup fresh raspberries lightly packed
- 1/4 cup powdered peanut butter plus some water to mix in
- pinch flaky sea salt
- maple syrup optional, to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with tinfoil. Place the sweet potato onto it and bake until fork-tender, about 1 hour. Let sit until cool enough to touch.
- Once cooled, peel the sweet potato and place it in a large bowl. Add in a pinch of cinnamon and mash. Divide between two bowls, and then divide the raspberries between each of the bowls as well.
- Place the powdered peanut butter into a medium bowl and add a little bit of water, mixing until you reach your desired consistency. Divide between the bowls.
- Top each bowl with a pinch of sea salt and drizzle of maple syrup, if desired.
- Use a fork to mash everything together and enjoy.