Sweet Potatoes with Yogurt, Almond Butter and Pepita Granola

Ingreadient:

• 1/2 c. unsalted raw pepitas
• 1/4 c. hulled raw sunflower seeds
• 1/4 c. toasted sesame seeds
• 2 Tbsp. pure maple syrup
• 1 1/2 Tbsp. olive oil
• 1 large egg white
• Pinch of cayenne pepper
• Kosher salt
• 1/3 c. unsweetened coconut flakes
• 4 medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry
• 1 1/2 tsp. olive oil
• Kosher salt
• 2 1/2 Tbsp. creamy unsalted almond butter
• 2 Tbsp. warm water
• 1/8 tsp. toasted sesame oil
• 1 c. plain whole-milk Greek yogurt, divided
• Grated lime zest, for topping

Direction

1. Make granola: Heat oven to 325°F. Line rimmed baking sheet with parchment paper.
2. In medium bowl, combine pepitas, sunflower seeds and sesame seeds. In small bowl, whisk together maple syrup, oil, egg white, cayenne pepper and 1/8 teaspoon salt; drizzle over seed mixture and toss to coat evenly. Transfer to prepared baking sheet, arrange in even layer and bake, stirring halfway through, 15 minutes.
3. Stir in coconut flakes and continue to bake until coconut is golden brown, 5 to 8 minutes more. Let cool completely.
4. Meanwhile, roast sweet potatoes: Increase oven temp to 425°F. Prick potatoes all over with fork and place on large plate. Microwave on High, flipping halfway through, 6 minutes.
5. Brush with oil, sprinkle with 1/4 teaspoon salt, then roast on baking sheet until tender, 18 to 20 minutes. When cool enough to handle, split top of each potato lengthwise to create pocket.
6. Meanwhile, prepare toppings: In small bowl, whisk together almond butter, warm water, sesame oil and a pinch of salt until smooth. Fill roasted sweet potatoes with yogurt (1/4 cup each), drizzle with almond butter sauce and sprinkle with pepita granola (about 2 tablespoons per sweet potato; there will be leftover granola). Top with lime zest.