All I can say here is HEAR ME OUT! I promise this is good. š When I first heard of this recipe I was watchingĀ Linda SunĀ andĀ Abbey’s KitchenĀ collab video called āA Dietician Controls Everything I Eat.ā šŖš¼ When this recipe came up I immediately thoughtā¦āthat canāt be goodā but when I saw the final product..I knew I had to give it a try. AND I am SO HAPPY I didš¤¤
Presentingā¦Ā Abbey’s KitchenĀ peanut butter and jelly stuffed sweet potatoās! š full recipe can be found on abbeys website, but the recipe I used is below (altered to fit my pantry) āļø
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 š
(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!!)