Sweet potatoes are the perfect, healthy vessel for the all the toppings your heart desires. Savoury, sweet, breakfast, lunch or dinner, the options are truly endless.

To roast sweet potatoes: 

• Preheat oven to 400’F 
• Pierce sweet potatoes with fork 
• Rub in a small amount of oil 
• Season with salt and pepper 
• Place on a parchment lined sheet 
• Place in oven for 30 minutes to 1 hour or until tender and cooked through 
• Allow to cool slightly
• Cut down middle, lengthwise, not piercing bottom skin 
• Open 
• Fluff with fork 
• Add butter, coconut oil or spices 
• Top as desired 

Some options we suggest: 

Breakfast Sweet Potato: 

Per 1 potato

• 1 egg, scrambled and seasoned 
• 1 piece Pete’s Double Smoked Bacon, cooked and chopped 
• 2 chive stems, chopped 
• 1/4 cup Pete’s Own Aged Cheddar, shaved 

Mexican Sweet Potato:

Per 1 potato 

• 1/2 avocado, peeled and diced 
• 1/4 jalapeño, thinly sliced 
• 2 Tbsps feta, crumbled 
• 1/4 cup Pete’s House Made Salsa 
• 1/4 cup black beans, drained and rinsed 
• 1 stem green onion, sliced 
• Cilantro, picked and washed 

Dessert Sweet Potato: 

Per 1 potato 

• 1/4 cup Greek yogurt 
• 1 fig, halved 
• 1/4 cup berries of choice 
• 1/4 cup Justin’s Hazelnut Almond Butter, melted and drizzled 
• 3 pecan halves 
• 1/4 cup Tutti Almond Cocoa Bites 
• Fresh mint for garnish 

Recipe created by Chef Dany Duguay