Lately, all of my nights have been going something like this:
- Meet with professor
- Go to organization meeting
- Go to another organization meeting
- Plan for organization activities
- Do homework
- Meet with professor again
- Get back to my apartment at 8 PM, realize I forgot to eat since noon, and look for everything and anything with which to stuff my face
- Collapse on bed
Ever had nights like these? Being so busy you sort of forget about that whole eating, necessity to life, thing? Yes, tis been my life for about a month now. Super fun.
Luckily the work that I have been doing is completely satisfying; planning campus-wide professional events, hosting professional speakers, presenting research at a symposium, teaching a class – it truly has been some of the most fulfilling times of my entire life.
But fulfilling doesn’t feed a tired and hungry Alexa.
When I get hangry (hungry + angry), grungry (grumpy + hungry), or tirgry (tired + hungry), I don’t feel like pulling out all the stops to whip up an impressive and delicious meal. What I need is something simple, mindless, and…well, still very delicious. This is when I call upon the powers of my favorite vegetable in all the land: the sweet potato.
I am completely head-over-heels for sweet potatoes. I’ve had them in a myriad of preparations; however, there are none that satisfy me to the core of my very being like this preparation right here. This Peanut Butter Sweet Potato combines all of my favorite foods into one fulfilling meal fit for a busy bee like myself.
Oh, sweet potatoes. I love these vitamin A-packed orange-fleshed masterpieces. Sweet potatoes are so stinkin’ good for us, so I try and eat at least one every week.Which is incredibly easy due to their irresistible taste. I truly believe roasting is the best way to get the finest flavors out of vegetables, and sweet potatoes are no exception. I actually picked up a trick for the perfect baked potato from my girl, Ina Garten; if you want potatoes that come out of the oven nice and fluffy on the inside and a crispy skin, all you have to do is stick the potato in the oven, uncovered and unpoked. All of that steam that builds up inside the potato with create the most perfectly velvety-fleshed sweet potato that you will ever consume. Guys, it is SO perfect.
When I tell people about this particular dish, I always get some raised eyebrows because of this next ingredient. These perplexed reactions are justified, I guess; but, when you add peanut butter to anything, can it really make it worse? Seriously, give me a spoon and a jar of the good ol’ PB, and I’ll be happy for hours. I am addicted to this creamy spread, and it’s full of the healthy fats and protein that will quench my hunger for hours. Not only do I love peanut butter, but sweet potatoes do, too; studies have shown that adding a little fat to our full-o-nutrients root vegetable can help us absorb more beta-carotene. Take one for the team; add some peanut butter to your sweet potato.
As for toppings, I love adding a sprinkle of cinnamon. It simply rounds out all of the flavors and beautifully perfumes the dish. Adding some chopped nuts is a great way to add extra protein and texture to the meal. Add some coconut whipped cream for a sweeter concoction, or add a drizzle of Sriracha and some chopped scallions for a thai-inspired potato. Get crazy, and trash that potato up!
Yep. This recipe really is that simple. Is it OK to still call this a “recipe”? If not, humor me, because this is truly one of my favorites! I like to pair it with a small salad for a more complete meal, but preparing this Peanut Butter Sweet Potato as a breakfast or snack is definitely not beneath me. This meal is so simply perfect, it is sure to satisfy that hangry monster when it starts a’grumblin’.
Peanut Butter Sweet Potato
|Prep:||Yield: serves 1||Total:|
This Peanut Butter Sweet Potato is a tasty, simple, and satisfying meal for those busy nights!
- 1 medium sweet potato or yam, scrubbed clean + patted dry
- 1 Tbsp. peanut butter
- Toppings: cinnamon, chopped nuts, coconut whipped cream, Sriracha, chopped scallions, etc.
- Preheat the oven to 425 degrees F. Take a piece of aluminum foil and fold up the sides to create a "boat." Place this "boat" on the second rack of your oven. This "boat" will catch all of those sweet potato drippings.
- Take your cleaned and dried sweet potato and place on the top rack of your oven above your aluminum foil "boat." Bake for about 45 minutes, or until the skin is crispy and the flesh has sunken and become tender.
- Remove from oven and top with peanut butter. Add additional toppings, if desired. Enjoy nice and hot.
Stay classy, Internet friends!
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