Makes 4 servingsCalories 170 Prep Time 15 minutesTotal Time 1 hour, 15 minutesMade with Splenda® Original Sweetener
Ingredients
2 medium sweet potatoes
1/4 cup old fashioned rolled oats
6 packets Splenda® Sweetener, divided
½ teaspoon olive oil
¼ teaspoon ground cinnamon
1 tablespoon no salt or no salt added almond butter
1 teaspoon pure vanilla extract
½ cup blueberries
1 cup plain nonfat Greek yogurt
2 tablespoons unsweetened toasted coconut flakes
1 tablespoon flaxseeds
Nutrition Info Per Serving
Serving Size: 1 cup
Calories
170
Total Fat
5g
Saturated Fat
1.5g
Cholesterol
5mg
Sodium
40mg
Total Carbs
23g
Dietary Fiber
4g
Sugars
9g
Added Sugars
1g
Protein
9g
Instructions
Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil. Prick sweet potatoes with fork and place on prepared baking sheet. Bake until potatoes are fork-tender, about 35-45 minutes. Set aside to cool for 10 minutes.
Reduce oven temperature to 375°F and line a rimmed baking sheet with parchment paper. In a medium bowl, mix oats, 2 packets of Splenda Sweetener, oil, and cinnamon together until combined. Spread in an even layer onto a prepared baking sheet. Bake until lightly toasted, about 10-15 minutes. Set aside and let cool completely.
Remove skin from cooled potatoes and transfer to a medium bowl. Mash potatoes, 3 packets of Splenda Sweetener, almond butter, and vanilla together until smooth.
Spoon potato mixture into bowls and top with oat mixture, blueberries, yogurt, coconut, flaxseeds, and the remaining packet of Splenda Sweetener. Serve and enjoy.
