Pumpkin-Spiced Sweet Potato


The Pumpkin Spice craze is everywhere! Funny thing, Pumpkin Spice is available year around. Sure, you’d have to make it yourself but who doesn’t love a good DIY!? Keeping up with autumn’s trend, I present to you, Pumpkin-Spiced Sweet Potatoes! Personally, I love, love, love almond butter. I might actually eat too much of it! Almond butter tastes great in this recipe. If you have an allergy, don’t fret! You can substitute the Almond Butter with Sun Butter! I am convinced your kids will love it and people around you will wonder what you are eating!

These will go perfectly beside something savory, such a lemony salad, collard greens, Brussel sprouts or Cauliflower soup! Be creative and have fun with this!

2-4 serving, depending on hungry and pairing item



  • 2 Large sweet Potatoes
  • ¼ cup almond butter or sun butter*, divided
  • 3 tbsp mylk, or more (**see note2)
  • 1.5 tbsp pumpkin spice
  • 1 pinch taste, to taste

*Note: I used raw almond butter nut feel free to use any other nut butter (peanut, cashew, etc.)

**Note2: Add desired amount of mylk. Depending on the but butter used the amount of mylk may vary. Careful not to make the mixture too runny!

Topping Suggestions

  • 2 tbsp coconut flakes, or more
  • 2 tbsp bee pollen
  • 2 tbsp chives
  • 1 pich sea salt, to taste
  • 2 tbsp coconut bacon


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Wash and prick the potatoes with a fork then place on a baking sheet with parchment paper, bake for 40-60 minutes (depending on the size of your potatoes).
  3. Once done, split lengthwise then drizzle the pumpkin spiced nut butter and sprinkle salt on top. Top with recommended or desired toppings. Enjoy!



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