Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
Rub sweet potatoes with a bit of oil and place facedown on the baking sheet. Bake for 25-28 minutes or until tender to the touch. Baking time will vary depending on size of sweet potato.
Once sweet potatoes are baked, turn faceup and place on serving plate(s). For the sweet version, top with nut butter, banana, blueberries, cinnamon, salt, and a bit of flaked coconut.
For the savory version, top with avocado, nutritional yeast, salt, hemp seeds, and red pepper flake.
These sweet potatoes make the perfect lazy meal when you don’t feel like cooking. They’re ideal for breakfast, lunch, or dinner! You can also make sweet potatoes ahead of time, store in the refrigerator up to a few days, and reheat in a cast-iron skillet on the stovetop, in the microwave, or a 350-degree F (176 C) oven.
*Nutrition information is based on 1 SAVORY sweet potato with half avocado. *Nutrition information for 1 SWEET sweet potato: Calories: 416, Total fat: 18.6 g, Saturated fat: 13.3 g, Sodium: 307 mg, Total carb: 61.4 g, Fiber: 9.6 g, Sugar: 24.2 g, Protein: 6.1 g