Loaded Creamy Chocolate Sweet Potato Bake

• 1 medium sweet potato

Creamy Chocolate Topping

• ½ cup yoghurt of choice
• 2 scoops Nuzest Clean Lean Protein Rich Chocolate
• 1 tsp almond butter
• 1 tbsp maple syrup
• 2 tbsp milk of choice

To Serve

• Warmed blueberries
• Flaked almonds
• Sea salt flakes, optional

1. Preheat the oven to 200°C. Prick the sweet potato with a fork and bake for 20–35 minutes, or until tender. Alternatively, cook in an air fryer until soft. Cooking time will vary depending on the size of the sweet potato.
2. Once cooked, carefully slice the sweet potato lengthways and lightly mash the flesh with a fork, keeping the skin intact.
3. In a bowl, combine the yoghurt, Clean Lean Protein, almond butter, maple syrup and milk. Mix until smooth and creamy, adding a little extra milk if needed to reach your preferred consistency.
4. Spoon the creamy chocolate mixture generously over the warm sweet potato.
5. Finish with warmed blueberries, a sprinkle of flaked almonds and a pinch of sea salt flakes, if desired.

Tip

For an extra creamy topping, gradually add the milk while mixing until you reach your preferred consistency.