Stuffed Sweet Potatoes Dessert
Dessert, snack, or whatever you want to call it, these chocolatey stuffed sweet potatoes made with bananas, peanut butter, cocoa, and walnuts are going to rock your world!
Servings: 2
Calories: 451kcal
Ingredients
- 2 sweet potatoes medium to large
- 1 ripe banana
- 2 tablespoons crushed walnuts optional
- 2 tablespoons dairy-free chocolate chips optiona
Banana Chocolate Sauce
- 1 ripe banana
- 1 tablespoon peanut butter almond butter, or other nut butter, (or PB2 Powder)
- 1 tablespoon cocoa powder
- 1/2 tablespoon maple syrup or other sweetener
Instructions
- Preparing Sweet Potatoes
- The main ingredient for this recipe is of course the sweet potatoes, so you’ll need to start by preparing them. They can be baked in an oven, cooked in a slow cooker or Instant Pot, or even microwaved. Instructions for each method listed below.
- Once the sweet potatoes are finished cooking, allow them to cool a little bit. Then, slice each one open but don’t cut all the way through.
- Use a fork to fluff the soft orange potato flesh. Next, add slices of banana throughout the potato. You can also add crushed walnuts and even a few dairy-free chocolate chips if desired.
- Lastly, drizzle the chocolate peanut butter sauce over the top and serve warm. You might even add a mint leaf for display, and mint always goes well with chocolate, in my opinion.
Chocolate Banana Sauce
- While the potatoes are cooking is the perfect time to prepare the chocolate banana peanut butter sauce.
- Simply mash the banana with a fork, add peanut butter or PB2 Powder, cocoa powder, and maple syrup (or another sweetener, if desired), and mix well into a chocolate sauce texture. Set to the side.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Sweetener- The sweetener can be left out because the potato and banana have natural sweetness of their own. Just be aware that it won't taste as much like a dessert.
Make Ahead- You can bake the sweet potatoes and prepare the fillings in advance, then assemble them when you're ready to serve. Store the baked sweet potatoes and toppings separately in airtight containers in the refrigerator for up to 3 days. When you're ready to enjoy, simply reheat the potatoes and add the toppings.
Sweet Potato Cooking Methods-
- Bake in the oven: First, preheat your oven to 400°F. When I bake sweet potatoes, I poke a few holes in them with a knife so they don't explode in the oven. Then wrap them in parchment paper and an outer layer of foil. Bake for approximately an hour, depending on the size of your potatoes.
- Crockpot method: Place the clean sweet potatoes in a slow cooker with about 1/4 cup water. Cover and cook on low for 8 hours or on high for 4 hours, until they are tender. The time will need to be adjusted for the size of the potatoes.
- Instant Pot method: Place a trivet in an Instant Pot and add 1 cup of water. Poke a few holes in the potatoes with a knife. Place them in the Instant Pot and cook on HIGH for approximately 25-30 minutes depending on the size.
- Microwave cooking: A sweet potato can also be cooked in a microwave, but it won't have the opportunity to caramelize, so in my opinion, this isn't the best option. However, if you're in a hurry. Cook them in a microwave-safe dish for approximately 7-10 minutes, and don't forget to poke holes in the potatoes.
Nutrition
Serving: 1g | Calories: 451kcal | Carbohydrates: 90g | Protein: 12g | Fat: 9.7g | Sodium: 48mg | Fiber: 11g | Sugar: 33g