What Can I Eat That’s Healthy for Dessert? #1: the Sweet Potato-Cinnamon-Almond Butter Boat Recipe

If you are striving to be leaner and healthier by eating nutritiously, merely trying to eliminate fattening and inflammatory foods from your diet is not sufficient. If your only weight-loss and good-health strategy is to fight constantly against temptations to eat tasty but toxic foods, sooner or later you will give in to your cravings. However, if as you eliminate toxic foodstuffs from your diet, you replace them immediately with equally delicious but superbly nutritious, non-fattening alternatives, you then have a winning battle plan. Very quickly, you will experience great culminary joy as you discover a variety of new, health-giving, alternative foods. Eventually, you will lose your taste for the old toxic ones and wonder how you ever craved them in the past.

Because most desserts taste very sweet, they comprise a category of foods which is especially challenging to replace. As you will see soon, however, Sweet Potato- Cinnamon-Almond Butter Boats are not only scrumptious and nutritious, they are also easy to prepare. Depending upon the number and size of the sweet potatoes you use, the recipe below yields 4 to 8 servings of these delectable vessels. Sweet potatoes are a resistant starch, meaning they break down slowly in the digestive tract. Even though they taste sweet, they do not raise human blood sugar levels precipitously, do not cause excessive insulin secretion, and, therefore, do not cause us to store excessive body fat.

   Ingredients:

1. 2-4 medium to large organic sweet potatoes

2. 2-4 Tablespoons organic coconut/avocado oil

3. 2-4 teaspoons of ground organic cinnamon

4. 2-4 Tablespoons of organic almond butter

Preparation

1. Preheat oven to 350 degrees. Allow individual serving dishes to warm on stovetop.

2. Pour coconut/avocado oil into a large Pyrex baking dish until the bottom is
covered generously. You may need two such dishes.

3. On a stable cutting surface, cut sweet potatoes in half lengthwise. Be certain to
secure the potatoes so they do not roll as you are bisecting them.

4. Place sweet potato halves, open-face-down, into the oil of the Pyrex dish.

5. Depending on diameter of potatoes, bake for 1 to 1 ¼ hours.

6. Remove Pyrex dish from oven and place on stovetop. Using a spatula, turn the
sweet potatoes face-up. Poke with a fork. If tines go in easily, launch time is
near. Turn off oven heat but keep the door closed.

7. Sprinkle cinnamon powder evenly and completely over the glistening faces.

8. Put the Pyrex back in the oven for 10-15 minutes, until cinnamon powder melts
atop the shimmering decks. At dessert time, return Pyrex to stovetop.

9. For each person to be served immediately, place a hot boat face up in a serving
dish. Smear almond butter generously over the cinnamon decks, allowing some to
drizzle over the sides. Almond overboard! But let’s eat!

10. Scooping each bite with a spoon, enjoy every mouthwatering morsel of this
warm, smooth, delectable dessert, leaving only the skin of the potato behind.

11. If any uneaten boats are still docked in the Pyrex, do not smother them with
almond butter now. Allow them to cool then store in the refrigerator. For a fast
treat, heat a boat or two in a toaster oven and follow steps 9 and 10 above.