Peanut Butter Sweet Potato

I am not a sweet potato person. As a child, I was always the one who didn’t eat my sweet potato at dinner, and come to think of it, I never ate my squash either. I was just never a fan of sweet, mushy vegetables.

But, after hearing my friend Kim relate an amazing tale of peanut butter sweet potatoes, I decided to give these sugary vegetables another shot. I mean, you can’t go wrong with peanut butter, right?

I took a combination of this recipe I found online, and what Kim relayed to me, which was basically: cinnamon, peanut butter, and sweet potato, microwave and mix.

1 medium sweet potato
2 tbsp. natural peanut butter (I used crunchy, it works OK)
2 tbsp. soy milk
1 tsp. cinnamon
1 tsp. organic maple syrup
1/4 cup raisins

Wash the potato and cook it in the microwave for about 6 minutes, or until soft. Cut potato open half way through cooking. (You can cut it open, or leave it closed, I’m not sure it really matters.) Mix the ingredients in a separate bowl. Add the insides of the potato to the mix of ingredients and mash together. Make sure you leave the skins on the plate. Once everything is mixed well, add the ingredients back into the potato skins, and cook for a minute or so longer.

After this, I sprinkled a bit of brown sugar on top, for good measure.

My Review:
Personally, this recipe didn’t turn me into a sweet potato lover. I’m probably going to wait another ten years before I buy any more sweet potatoes of my own free will.

I did like the combination of peanut butter, cinnamon, and brown sugar. For me, this recipe is probably only good in small amounts, but for a sweet potato lover, it might just taste like heaven.

Unfortunately, I was only able to finish half of the potato, it turned out to be a really filling meal. So, I guess I’ll find out what day old peanut butter sweet potato tastes like tomorrow for dinner! Hopefully it doesn’t get any worse.