This Peanut Butter Stuffed Sweet Potato Sundae is a no-added-sugar, naturally vegan & gluten-free treat that will satisfy even the sweetest sweet tooth.
What’s the Deal with Sugar?
Sugar is quite a controversial food these days. Perhaps one of THE MOST controversial foods ever.
But the fact is, most everyone LOVES sugar. Me included. I have a wicked sweet tooth. Or maybe I should say had? (No just kidding, it’s still there, that’s just my wishful thinking).
Our bodies have an affinity for sugar because it used to be a scarce commodity back in our caveman days, so our bodies adapted to keep us searching for more and more because it’s an easy fuel source for both our brains and our bodies.
However, in today’s modern world, sugar is just about everywhere, hiding in things we wouldn’t even think of as having sugar. The sugar industry has capitalized on our bodies natural affliction for sugar, and we continue to buy into their efforts because we simply love the way it tastes and makes us feel.
You know, those warm fuzzy feelings after eating your moms homemade chocolate chip cookies, or a big bowl of your favorite ice cream ♥
A Different Perspective
I used to joke that I would eat healthy during the day so I could eat dessert at night, which is kind of half true. (P.S. There is NOTHING wrong with eating dessert at night, or in the day, or ever.)
But then one day I got really sick, and everything about my life and the way I think about food and nutrition changed.
After being sick for nearly two months, I was able to finally recover with the help of a few changes to my diet. During the acute phase, I followed a dairy-free, gluten-free, sugar-free diet which allowed my body some time to rest and heal.
I never would have been able to ditch sugar if I had not been so sick. I didn’t realize what a stronghold it had on me.
Because I was unable to eat for so long, and because I was so sick, I think I was able to reset my taste-buds a bit, because as I started to reintroduce sugar into my diet, everything tasted so super sticky sweet.
It really is true, the more you have, the more you want.
So these days I continue to try and limit my sugar consumption because I know that is what is best for my body.
A big part of my love for mindful and intuitive eating is that you follow the signals that your body gives you, you listen to your own intuition and trust that your body is always guiding you in the right direction, whether it be towards or away from something.
Peanut Butter Stuffed Sweet Potato Sundae
Just because I try and limit my sugar consumption doesn’t mean I still don’t crave dessert or something sweet, especially after dinner.
I have found that the more I resist those cravings, the stronger they become, and that it is always a good idea to listen to and honor those cravings.
Hence, my new found love in this Peanut Butter Stuffed Sweet Potato Sundae.
I’m a toppings kind of girl. I think back to all those times I made an ice cream sundae before, and realize that the ice cream was just a vessel to get in all of those tasty toppings I put on top.
So when I swapped out the traditional ice cream for a warm baked sweet potato – I was like ‘girl, you’re a genius’ 🙂
Sweet potatoes are obviously naturally sweet, which makes them the perfect base for this Sundae. Packed with dietary fiber, vitamins, minerals and antioxidants, you can never really go wrong. They taste just as good as they are nutritious.
You really have free range to top your sweet potato with whatever you want, but this has been my award winning combination for a while now. Combined with the smooth and savory flavor of peanut butter, I find finishing this dessert to be equally, if not more satisfying than the traditional desserts I used to love.
- 4 sweet potatoes
- ground cinnamon and cloves, to taste
- 1 teaspoon smoothe natural nut butter
- 1 teaspoon chocolate natural nut butter
- 1 teaspoon raw cacao nibs
- 1/2 teaspoon shredded coconut flakes
- 1.2 teaspoon crushed walnuts
- Preheat the oven to 400 degees F.
- Place the sweet potatoes on a foil lined baking sheet and place in the oven for 45 minutes, or until tender enough to pierce with a fork.
- After removing the sweet potato from the oven, allow the sweet potato to cool enough to handle.
- Gently peel back some of all of the skin.
- Sprinkle with cinnamon and cloves.
- Top with peanut butter. (Want to be fancy? Put the peanut butter into a plastic ziplock bag and microwave for 20 seconds. Snip the tip of a corner of the bag and drizzle away!)
- Garnish with coconut flakes, raw cacao, and walnuts.
Nutrition Information:Yield: 4 Serving Size: 1 potato
Amount Per Serving: Calories: 190 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 15mg Sodium: 95mg Carbohydrates: 29g Fiber: 5g Sugar: 9g Protein: 3g