Peanut Butter Sweet Potato

Fresh Peanut Butter:

4 cups roasted salted peanuts(1 L)

1/4 cup canola oil (60 mL)

1.5 Tbsp liquid honey (22 mL)

Sweet Potatoes:

4 medium sweet potatoes, skin on and washed (4)

2 Tbsp canola oil (30 mL)

choice of fresh greens, to garnish
Homemade Peanut Butter:
1. In a food processor or high-speed blender, combine peanuts, canola oil and honey. Blend until you reach your preferred level of smoothness. This recipe makes 2 cups (500 mL) of peanut butter. Store extra peanut butter in an air-tight container the refrigerator for up to 6 months.
Sweet Potatoes:
1. Preheat oven to 425°F (220°C).
2. Place sweet potatoes on a parchment-lined baking sheet. Pierce each sweet potato several times with a fork on all sides. Rub each sweet potato with oil.
3. Bake for 55-60 mins or until sweet potatoes are easily pierced with a knife. Allow to cool for 10 minutes.
4. Cut each sweet potato lengthwise and top with peanut butter and your choice of fresh greens such as kale or arugula.