Sweet Potato Dreams Boats

My Sweet Potato Dreams Boats make a delicious breakfast, brunch, or nutrient-dense snack – and my clients love them.

This is one of my favorite recipes because you can make up the yogurt mix ahead and pre-cook a couple of potatoes, so you have everything ready every time you fancy this sweet and creamy delight. Many of my clients are so exhausted that they need easy yet tasty recipes that don’t leave them feeling worn out or deprived, and I really think this recipe ticks those boxes.

Additionally, it’s beautifully hormone-friendly thanks to its blood sugar balancing combination of complex carbohydrates, fiber, fat, and protein, and is packed with antioxidants, which help to lower inflammation levels.

Prep time: 10 minutes
Cook time: 50 minutes
Serves 1 (but can batch cook to serve more)

Ingredients for Sweet Potato Dream Boats

  • 1 small sweet potato
  • 1/2 teaspoon unrefined coconut oil
  • 1 dessertspoon of dairy-free, good quality plain cream cheese
  • 1 dessertspoon of dairy-free plain good quality coconut yoghurt
  • Handful of blueberries
  • 1 tablespoon of pumpkin seeds
  • 1 tablespoon almond butter
  • Sprinkle of coconut flakes
  • Optional: Almond milk, for thinning the almond butter

Directions for Sweet Potato Dream Boats

  1. Preheat the oven to 190°C/375°F (I would suggest adding 10–20°C for a conventional oven).
    Rub the sweet potato with a little coconut oil and then pierce a few times, before placing on a lined baking tray. Pop in the oven on the middle shelf and bake until the potato is soft, about 40-50 minutes.
  2. Whilst the potato is in the oven, make the yogurt and cream cheese filling by adding both to a food processor and blending for a minute or two until creamy and combined. If you don’t have a food processor, you can also just combine in a bowl with a whisk or fork.
  3. Remove the sweet potato from the oven and handling with an oven glove so you don’t burn your hands, cut the sweet potato in half. Then top with over the yogurt-cream cheese mixture and garnish with pumpkin seeds and coconut flakes.
  4. Finally, either top with almond butter or if your almond butter is thicker than you’d like, you can combine with a little almond milk to make a runnier texture that’ll make it easier for drizzling.

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Nutrition facts

Per Serving

  • calories: 525
  • fat: 35.1g
  • protein: 14g
  • sodium: 210mg
  • sugar: 14.3g
Credit: Photograph by Jessica Duffin. All rights reserved. Used with permission

Disclaimer: Endometriosis.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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