Baked Sweet Potato with Coconut Flakes and Dried Cranberries (Serves 1)
My favorite snack is Baked Sweet Potato with Coconut Flakes and Dried Cranberries. Sweet potatoes are packed with fiber and sweetness. Dried cranberries are sweet and tart. Coconut is a great source of healthy fat, so adding coconut flakes makes it more filling. These ingredients play well together. I typically bake six sweet potatoes at a time and eat this mix as a bed time snack or quick breakfast.
Cook time: 90 minutes
Prep time: 1 minute
Sweet potatoes (bake 5 or 6 at a time)
Dried cranberries (infused with apple juice to sweeten)
Preheat oven to 350 degrees. Rinse sweet potatoes. Place on a baking sheet or pizza pan and bake for 90 minutes. Remove from oven and let cool for 30-60 minutes. Arrange sweet potatoes on a plate and put in the refrigerator until you need them. You can eat them hot, but I like them cold. When ready to eat, arrange sweet potato on a plate or in a shallow bowl, split potato in half, and add one handful of coconut flakes and one handful of dried cranberries. Eat with a spoon.
Printer friendly version: Baked Sweet Potato with Coconut Flakes and Dried Cranberries