Eat veggies

Peanut Butter Sweet Potato

This unique pairing brings together the savoury creaminess of homemade peanut butter with the sweet and delicate sweet potato.

Prep Time

Servings

Fresh Peanut Butter

4 cups roasted salted peanuts(1 L)

1/4 cup canola oil (60 mL)

1.5 Tbsp liquid honey (22 mL)

Sweet Potatoes

4 medium sweet potatoes, skin on and washed (4)

2 Tbsp canola oil (30 mL)

choice of fresh greens, to garnish

Homemade Peanut Butter

In a food processor or high-speed blender, combine peanuts, canola oil and honey. Blend until you reach your preferred level of smoothness. This recipe makes 2 cups (500 mL) of peanut butter. Store extra peanut butter in an air-tight container the refrigerator for up to 6 months.

Sweet Potatoes

Preheat oven to 425°F (220°C).
Place sweet potatoes on a parchment-lined baking sheet. Pierce each sweet potato several times with a fork on all sides. Rub each sweet potato with oil.
Bake for 55-60 mins or until sweet potatoes are easily pierced with a knife. Allow to cool for 10 minutes.
Cut each sweet potato lengthwise and top with peanut butter and your choice of fresh greens such as kale or arugula.

Ingredients

Fresh Peanut Butter

4 cups roasted salted peanuts(1 L)

1/4 cup canola oil (60 mL)

1.5 Tbsp liquid honey (22 mL)

Sweet Potatoes

4 medium sweet potatoes, skin on and washed (4)

2 Tbsp canola oil (30 mL)

choice of fresh greens, to garnish

Did you know?

Canola-based biofuel reduces lifecycle greenhouse gas emissions by up to 90% compared to traditional diesel.

Did you know?

Canola provides habitat to over 2,000 beneficial insects and is an ideal home and food source for honeybees.

Directions

Homemade Peanut Butter

In a food processor or high-speed blender, combine peanuts, canola oil and honey. Blend until you reach your preferred level of smoothness. This recipe makes 2 cups (500 mL) of peanut butter. Store extra peanut butter in an air-tight container the refrigerator for up to 6 months.

Sweet Potatoes

Preheat oven to 425°F (220°C).
Place sweet potatoes on a parchment-lined baking sheet. Pierce each sweet potato several times with a fork on all sides. Rub each sweet potato with oil.
Bake for 55-60 mins or until sweet potatoes are easily pierced with a knife. Allow to cool for 10 minutes.
Cut each sweet potato lengthwise and top with peanut butter and your choice of fresh greens such as kale or arugula.

Nutritional Analysis

Calories

429

Total Fat

29.7 g

Saturated Fat

6.3 g

Cholesterol

0 mg

Sodium

248 mg

Carbohydrates

32 g

Fiber

7.5 g

Protein

13.3 g

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When you get to know Canadian Canola, you just might fall in love.