Kris Schoels

Twice Baked Cinnamon Raisin Swirl Sweet Potatoes

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My love for peanut butter and sweet potatoes began, well, before I can remember really. As a sweet treat at lunch I’ve always topped a baked sweet potato with peanut butter, cinnamon, and a shake of salt- it’s heavenly.

By taking a typical twice baked potato and adding Cinnamon Raisin Swirl peanut butter, brown sugar, and a touch of vanilla extract I’ve created an out of this world concoction.

In fact, I am pretty sure I will be adding this to my breakfast rotation with it’s combo of carbs, protein, and healthy fats- not to mention its sweetness. It’s definitely enough to hold me over until lunchtime.

Prep time: 15 minutes
Cook Time: 1 hour and 10 minutes
Total time: 1 hour and 25 minutes
Yield: 4 servings

Twice Baked Cinnamon Raisin Swirl Sweet Potatoes

Ingredients

Twice Baked Cinnamon Raisin Swirl Sweet Potatoes Ingredients - Peanut Butter & Co. Cinnamon Raisin Swirl Peanut Butter

4 medium sized sweet potatoes
1 tablespoon olive oil
1/4 cup Cinnamon Raisin Swirl peanut butter
1/3 cup brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins

Directions

1. Preheat oven to 350°F. Rub sweet potatoes with olive oil and wrap in aluminum foil. Place directly on baking rack and bake for about an hour, or until the potatoes are soft to touch.

2. In a medium sized bowl combine the peanut butter, brown sugar, butter, vanilla extract, and salt. Mix well.

Twice Baked Cinnamon Raisin Swirl Sweet Potatoes - In a medium sized bowl combine the peanut butter, brown sugar, butter, vanilla extract, and salt

Twice Baked Cinnamon Raisin Swirl Sweet Potatoes - Mix well.

3. When the potatoes are done cut them in half lengthwise and scoop out the insides. Place in the peanut butter mixture and mix well, gently stirring in the raisins at the end.

Twice Baked Cinnamon Raisin Swirl Sweet Potatoes - When the potatoes are done cut them in half lengthwise

Twice Baked Cinnamon Raisin Swirl Sweet Potatoes - Place in the peanut butter mixture and mix well

4. Spoon mixture back into potato skins and bake for 8-10 minutes in the oven, or until the potatoes are warmed all the way through. Serve hot!

Twice Baked Cinnamon Raisin Swirl Sweet Potatoes - Spoon mixture back into potato skins and bake for 8-10 minutes

Twice Baked Cinnamon Raisin Swirl Sweet Potatoes - Serve hot!

PEANUT BUTTER GIVEAWAY

Have you ever used peanut butter in root vegetables? If not, which one other than a sweet potato do you think would turn out delicious with the addition of peanut butter?

Leave a comment below with your answer to enter for a chance at winning a jar of Cinnamon Raisin Swirl peanut butter used in this recipe!

DETAILS:

– The giveaway is open to USA residents only and will run until Monday, December 3, 2012 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 12/6/12 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar of Cinnamon Raisin Swirl peanut butter ($6 value). Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Twice Baked Cinnamon Raisin Swirl Sweet Potatoes, 10.0 out of 10 based on 3 ratings

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20 Responses to Twice Baked Cinnamon Raisin Swirl Sweet Potatoes

  1. Jessica Longway says:

    Hmmm sweet potato sounds amazing.. but maybe a PB dipping sauce for white potato or butternut squash fries!

  2. Jen C. says:

    I like to dip carrots in peanut butter – it’s a great snack!

  3. Rebecca says:

    Our thanksgiving sweet potato recipe has peanut butter along with parsley and toasted coriander and cayenne pepper. I also sometimes do the carrots and PB snack.

  4. Hannah Shy says:

    There’s a delicious peanut butter and parsnip soup alongside a crispy slice of butter grainy bread. It’s a lil butter, olive oil, onion, parsnips, vegetable stock, and pb. Great for vegetarians too!

  5. megan says:

    CArrot, celery peppers and snap peas dipped in the mighty maple peanut butter is delicious

  6. Brittany @ Barr & Table says:

    I personally think peanut butter goes with everything, but butternut squash would be fantastic with peanut butter!

  7. Kelli says:

    I’d try it with butternut squash.

  8. Jeff Amador says:

    This recipe really sounds incredible, and I will be making it tomorrow for breakfast! Beyond sweet potatoes, I imagine that carrots would be pretty good with PB. I’ve never been into the whole “celery + PB” thing 🙂

  9. Francisco says:

    Carrots with peanut butter and a touch of honey, or The Bees Knees PB, and sprinkled with cinnamon. Raisins are a great addition to this dish too!

  10. K & K says:

    Waffle batter

  11. Josephine Jones says:

    I personally love peanut butter with carrots (ants on an orange log 🙂 ) however, what I would do is bake a potato and boil a carrot, then with cinnamon raisin peanut butter mix the soft carrot and pb together, probably with a little bit of boiled spinach without salt for a little zing. Next, I would cut the potato open and place the mix inside, then bake it again 🙂 Twice Baked Peanut butter potato salad dessert!

  12. Elizabeth Greenman says:

    I am found of peanut buuter sauces ans peanut butter vinaigrettes. I have made a number of curries that use both potatoes and a peanut butter sauce. Yum!

  13. Makayla says:

    Acorn squash and beets!

  14. Jeff Amador says:

    Just an update: I made this recipe this morning for breakfast, and it was SPECTACULAR!! I can’t believe I hadn’t thought to do something like this before, as much as I love peanut butter, so thank you so much for your first recipe contribution!! It’s a winner!!

  15. Megan Steffel says:

    No, I have not used peanut butters in root vegetables! I think maybe parsnips? They are kind of like a sweet potato, but more of a carrot. I really hope that it would work out! I am going to try it out this weekend!

  16. Tamara says:

    I have a recipe for vegetarian peanut stew that uses winter squash. I also think pb and carrots or parsnips is a good snack.

  17. nik says:

    Jicama would be fun to try, maybe with a tropical flavor, with mangoes or papayas. Or Daikon, in a gingery Asian dish…and ginger’s a root too! cheers!

  18. Kris Schoels says:

    Thank you everyone for your kind comments and for trying out the recipe! -Kris

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  20. sitio web says:

    There’s definately a great deal to learn about this topic.
    I love all of the points you made.

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Twice Baked Cinnamon Raisin Swirl Sweet Potatoes