Friday, 21 November 2014

Blueberry Topped Baked Sweet Potato (AIP, Paleo, Vegan)

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This is the stuff mornings are made of. 




Ever fancy sticky-sweet, vanilla-scented blueberries? I do. 



Bolstered by my first experience with sweet-toppings for a baked sweet potato (Caramelised Apple and Cinnamon) I started to consider other sweet toppings that would work. And I couldn't get blueberries out of my head. And now, I can see what my brain was trying to tell me. 




The colours are enough to make me happy: bright amber sweet potato flesh, with dark, rich blueberries and their stained juices rippling through the coconut yoghurt. But the flavours - there's a touch of vanilla extract (it's ok on AIP because it's cooked) that makes this feel a bit like a fairground treat. There's sweetness from the blueberries, maple syrup and the potato but then a nice tartness with the coconut yoghurt that contrasts it all beautifully. Need another reason to make it? You get the good starch and beta carotene from the sweet potato, powerful immune-boosting phytochemicals from the blueberries and wonderfully good bacteria and fats from the coconut yoghurt. 




I've said enough. Don't take my word for it, make it yourself. This dish is vegan, vegetarian, dairy-free, gluten-free, autoimmune protocol friendly, paleo and primal. 

Blueberry Topped Baked Sweet Potato
Serves 1.
Ingredients
1 sweet potato, scrubbed and pierced all over a few times with a sharp knife
1 handful blueberries (I used frozen)
1 tbsp maple syrup
1 tsp vanilla extract
1-2 tbsp coconut yoghurt

Method
First, preheat your oven to gas mark 7/220ºC/425ºF. Line a baking tray with foil and place the sweet potato on it (I usually bake two or three sweet potatoes seeing as I'm having the oven on. This means I have soft sweet potato waiting for me in the fridge to reheat, without having to cook it first). Bake the sweet potato(es) until tender, about 40 minutes. 

Once the sweet potato is soft in the middle (test it with a sharp knife), get on with the blueberries. In a small frying pan, heat up the blueberries on a medium, fairly gently heat. Trickle in the maple syrup and the vanilla extract and allow it all to heat up and come to a gentle bubble in the pan. The juice from the berries will leak out as they cook, making a lovely sticky blueberry sauce. 

To serve, place the sweet potato on a plate, split down the middle and dump a tablespoon or two of the coconut yoghurt in the centre. Finish by spooning over the warmed, sticky blueberries. Eat while hot, with a spoon. 

What are your favourite sweet potato toppings? 

Looking for more AIP breakfast ideas? Check out the 85 Amazing AIP Breakfasts ebook for more inspiration. 

Are you interested in paleo and AIP compliant curries, stir-fries, roasts, desserts and drinks? Check out my ebook SPICE, available to download in the Kindle store now, which contains over 90 recipes featuring herbs and spices on the autoimmune protocol. 




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