1 medium sweet potato
½ cup siggi’s pumpkin & spice skyr
2 slices bread
2 tbsp peanut butter
2 tbsp toasted pumpkin seeds
Preheat oven to 400 degrees. Pierce the sweet potato several times with a fork and place it in a baking dish. Bake until fork tender, about 45 minutes. Remove from oven and let cool.
Scoop the inside of the sweet potato into a small bowl and mix with skyr until well combined. Toast both slices of bread. Spread a thick layer of potato skyr mixture on each slice, drizzle with peanut butter, and top with pumpkin seeds.