Let me just start by introducing my favorite raw food product ever - Artisana's Coconut Butter. This is not to be confused with Coconut Oil. Coconut butter is a mixture of the oil and meat from coconuts. The result is a delicious and creamy treat that tastes like the tropics. It's wonderful to blend into smoothies or to spread onto Manna Bread. Yesterday, I spread it on baked sweet potatoes.
My craving for sweet potatoes started on Wednesday. I was strolling through the greenmarket at Union Square and came across beautiful sweet potatoes. Usually I prepare baked sweet potatoes by slathering them with butter and brown sugar. While the flavor of this preparation method is heavenly, the nutritional content is disastrous. Then I remembered stumbling across a blog that was created by a student of the lovely and talented Gena (of Choosing Raw fame). Apparently, Gena taught her student how to top baked sweet potatoes with coconut butter instead of dairy butter - and that's exactly what I did.
First scrub the skin of sweet potatoes. Allow to dry for a few minutes.
Gently rub some olive oil into the skin and place on a baking sheet.
Bake in a 400 degree oven for 45 minutes, turning half way through cooking time. Potatoes should be completely tender when pierced with a knife.
Allow to cool for a few minutes.
Cut potatoes in half.
Lightly salt potatoes.
Dollop 2 heaping teaspoons of Artisana coconut butter on each half.
Sprinkle 1/4 teaspoons cinnamon on each half.
Drizzle 1 tablespoon of maple syrup on each half.
Devour and feel no regrets!