Roasted sweet potatoes stuffed with caramelized bananas, tahini, honey, chocolate chips, and granola. This exceptionally comforting dish is healthy and filling enough for the perfect breakfast, but is indulgent enough for dessert!
I think I’m late to the tahini party. If you’ve never tried it (or heard of it) before, that’s ok. It’s basically ground up sesame seeds that usually comes in a jar. I’ve seen it commonly used in salad dressings, sauces of all sorts, and sometimes as a substitute for nut butters. It sort of resembles pale and runny peanut butter in appearance. It definitely doesn’t taste like peanut butter, but the best way I can describe it is that it tastes more like sesame seeds (duh), is a little more savory, and has a deeper flavor than peanut butter. It is wonderful at walking the teetering line between sweet and savory, which is what makes it so great and versatile. Try it out and let me know what you think!
Please feel free to make your own tahini – it’s supposed to be really simple to do; just not for me. For the longest time, I refused to buy tahini. I’m not sure why but, I found myself avoiding recipes that called for it. One day, I found a recipe that I really wanted to try that required tahini. I pinterest-ed how to make my own, and it looked so easy, I gave it a try. I’ll just tell you now that whatever dish I was making did not turn out correctly (I guess I’m pretty bad at following directions). I finally gave in and bought myself a jar of tajini, and am so happy I did. I’m already planning to put it on basically everything.
This is great for breakfast because it’s packed with nutrients that will keep you full until lunch, is extremely tasty (I’m eating it as I type this up, and am in disbelief at how yummy it is!), and can be mostly prepped in advance. You can roast several sweet potatoes at once (to feed many people, or to feed yourself throughout the week), and this can be done the night before. In the morning all you have to do is stick a sweet potato in the microwave for about a minute, stuff it, and you’re good to go. Yes, it’s a little more work than pouring yourself a bowl of cereal, but you’ll feel like you’re spoiling yourself that morning, and what better way to start the day?
Let’s talk bananas. You can definitely stuff your sweet potato with raw banana slices, but taking the extra couple minutes to caramelize them is so worth it! As they cook, the banana will release its own sugar, caramelizing it and creating a lovely flavor, texture, and golden brown color. Through this process, the bananas becomes extra sweet and banana-y, and takes on a new creamy texture that gives it an element of decadence. This flavor and texture pairs perfectly with the sweet potato. I also drizzled some honey and sprinkled mini chocolate chips on top (because why not?). I know it sounds extremely sweet, but not to worry, the savory aspect of the tahini balances the sweeter elements of the dish quite well. Lastly, the granola tops everything off with the perfect crunch.
If you’re not a morning person and this dish doesn’t convince you to become one, then all I can say is “at least I tried.” But don’t worry, this stuffed sweet potato doubles as breakfast AND dessert- it’s that delicious! So all you non-morning people rejoice!
So once in a while, I’ll talk about an outfit of mine. Just a reminder, I have no fashion background and claim no knowledge in the field; just sharing my thoughts about different things. Today’s topic: CORDUROY. I bought a brown corduroy skirt and when I tried it on at home, I couldn’t help but feel like a schoolgirl from the 70s. That being said, I love it, and think it’ll be a great stable for the fall. I found myself going 2 routes with this skirt: 1. Subtle – black sweater on top, with the skirt over some black tights and boots. 2. Weird – you’re wearing corduroy, so chances are you’ll already be the weird one. So why not kick up the weirdness just a bit and pair it with big glasses, some dark lips, and a raccoon sweater? Yes, I own a sweater with a raccoon on it, and yes, the raccoon is wearing a tie.
- 4 medium sweet potatoes
- 2 bananas, sliced
- 1 tsp oil or butter
- 1 tsp cinnamon
- 3-4 tbsp tahini
- 2-4 tbsp honey
- 3-4 tbsp granola of choice, optional
- 2 tbsp mini chocolate chips, optional
- 2 tbsp hemp seeds, optional
- Roast the sweet potatoes. Preheat oven to 400F. Prick your sweet potatoes a few times with fork, wrap in foil, and place in a baking dish. Bake for 40-60 minutes, until flesh is fork tender. Remove from oven and allow to cool.
- While potatoes are cooling, caramelize the bananas. Peel and slice your bananas. In a large skillet, heat up 1 tsp oil or butter and cook banana slices over medium heat for 2 minutes per side, or until golden brown. Sprinkle cinnamon over cooked bananas.
- Once the sweet potatoes are cool enough to handle, cut a slit lengthwise down the middle, avoiding cutting all the way through the bottom. Gently press the "poles" of the potatoes towards each other to open. "Fluff" the flesh using a fork.
- Stuff with caramelized bananas, tahini and honey. Top with granola, chocolate chips, & hemp seeds if using. Other optional toppings may include coconut shreds, chia seeds, nuts & seeds.