• Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the whole sweet potato on the baking sheet and pierce it several times with a fork. Bake for 45–50 minutes, or until cooked through.
• Meanwhile, heat a small saucepan over medium-low heat. Add the water, apple, dates, and cinnamon. Sauté, stirring often, until softened, about 8–10 minutes.
• Slice the sweet potato open lengthwise and add the apple-date mixture. Top with almond butter and hemp seeds, if using.

Notes

• Nut-Free: Use sunflower seed butter or tahini instead.
• Leftovers: Refrigerate in an airtight container for up to three days.