Roasted Sweet Potatoes

filled with crunchy peanut butter & bananas!

Roasted Sweet Potatoes | Wolfs Yoga Retreats Portugal

If you think it can not get any better, try this delicious recipe for a warming winter weekend breakfast. Treat yourself after a long morning yoga practice and literally everything will be feeling like bliss! Healthy, nutritious and fun to make!

Just because it’s weekend, spoil yourself a bit!


~ per serving

  • 1 sweet potato
  • 1 banana
  • 1 big tbsp of peanut butter, almond or cashew butter
  • pinch of sea salt


  • 1 big tbsp of vegan almond yoghurt, or greek yoghurt, if you’re not vegan


  • 1 tbsp melted chocolate
  • 1 tbsp of virgin coconut
  • 1 tbsp of raw cacao


Preparation time | 10 minutes
Total time | 45 minutes
Oven | 200’C

Use as many potatoes and bananas as there are people to join you for this delicious breakfast treat. Preheat the oven to 200’C. Clean the potatoes with water and pierce each of them several times with a fork (don’t peel!). Place them in the oven to bake for the first 30 minutes.

Take the sweet potatoes out of the oven, cut them open and add the peanut butter in the middle. Cut the banana into slices and add it on top of the peanut butter, into the potato. Put the dish back into the oven for another 10 minutes. Just before serving,  add your topping of choice!

To make the chocolate topping
Slowly melt 1 spoonful of virgin coconut oil (30’C) in a small pan. Add 1 spoonful of raw cacao and mix. Poor over the potato.


We got inspired by a good friend who came to volunteer in the Wolfs Yoga Kitchen. Thank you for you inspiration dear Priscilla!

“The soul is here for its own joy.” ~ Rumi