Sweet Potato Breakfast Bowl | Breakfast
Updated: Apr 28
When you're not feeling oatmeal for breakfast, replace it with a tasty mix of roasted and mashed sweet potatoes, nuts, raisins, and almond butter.
My friend first told me about this recipe and I thought he was a bit of a freak. Then after I tasted this it was like a gift from the Gods. My normal breakfast was overnight oats because it is so simple to make, but I now have this at least twice a week.
For two servings:
16 oz. sweet potato (1 very large or 2 small)
Optional: half of a small, slightly ripe mashed banana for sweetness
Cinnamon, to taste
2 tablespoons raisins*
2 tablespoons chopped nuts
2 tablespoons almond butter
Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminium foil. Bake large sweet potato for around 70-80 minutes, or smaller sweet potatoes for around 60-65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes before peeling.
Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of mashed banana).
Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter. If enjoying later, top with almond butter just before serving and reheating.