Peanut Butter & Jelly Stuffed Sweet Potato

All I can say here is HEAR ME OUT! I promise this is good. 😂 When I first heard of this recipe I was watching Linda Sun and Abbey’s Kitchen collab video called ‘A Dietician Controls Everything I Eat.’ 💪🏼 When this recipe came up I immediately thought…”that can’t be good” but when I saw the final product..I knew I had to give it a try. AND I am SO HAPPY I did🤤

Presenting… Abbey’s Kitchen peanut butter and jelly stuffed sweet potato’s! 🍠 full recipe can be found on abbeys website, but the recipe I used is below (altered to fit my pantry) ⭐️


Ingredients:

1 sweet potato
1/4 of a 300g package tofu
2 tbsp peanut butter
1 tsp cinnamon
Pinch salt
1 tbsp maple syrup
(Optional) 1 tbsp olive oil – I needed this because my blender sucks 😂
(Toppings) 2 tbsp raspberry jam
(Toppings) crushed walnuts
(Toppings) fresh blueberries

Recipe:

1. Bake sweet potato. Scoop out middle CAREFULLY and put in blender
2. Add tofu, peanut butter, cinnamon, salt and maple syrup (and olive oil if your blender also sucks) AND BLEND
3. Scoop out peanut butter filling back into the sweet potato shells
4. Top with jam, fresh berries and walnuts (or whatever you want!!)

Oatmeal Peanut Butter Cookies

You need to RUN not walk, to bake these oatmeal peanut butter cookies, I am so addicted 🥜


Ingredients:

1 cup Bake Good almond flour
1 cup oats
3/4 cup coconut sugar
1 tsp baking soda
1/2 cup peanut butter
2 eggs

Recipe:

1. Preheat oven to350 F
2. Mix all ingredients in large bowl
3. Form into 1 inch balls and place on greased baking sheet
4. Bake at 350 F for 12 minutes or until golden brown
5. Allow to cool and ENJOY! 😊