2 medium sweet potatoes, washed
3 tablespoons smooth peanut butter, or more to taste
½ cup Wünder Vanilla Bean Coconut quark
⅓ cup toasted, chopped walnuts or pecans
a generous of pinch cinnamon
pinch of flakey sea salt, to taste
Pre-heat oven to 425°. Wash the potatoes and use a fork to prickle the potatoes all over, about 6-8 times. Cradle each potato tightly in foil so it’s covered completely. Bake for 45 minutes or until a fork easily pricks through the skin.
Cool potatoes slightly then cut open lengthwise. Spread peanut butter inside, then top with quark, nuts, and cinnamon.
Option to make the potatoes a day before and serve cold for breakfast.