40 minutes or less* | batch prep

*Reduce prep time to less than 10 minutes by baking sweet potatoes ahead of time

What you’ll need:

4 small sweet potatoes OR 2 large

1 Tbsp olive oil

pinch sea salt

4 c blueberries, fresh or frozen

4 Tbsp natural peanut butte, no sugar or oils added

8 Tbsp hemp hearts

cinnamon

pinch sea salt

Optional, for Serving:

pure maple syrup

Preheat oven to 350*

Pierce potatoes with a fork. Drizzle with olive oil over potatoes & sea salt. Rub (literally!) to evenly coat each spud. Bake for 30-40 minutes, or until a fork slides out smoothly.

Cube cooked sweet potatoes & divide ingredients equally into (4) separate glass containers for easy grab and go throughout the week.

Enjoy cold, right out of the fridge, or warmed up all week long!

Serves 4.