Sweet Potato Breakfast Bowl Recipe


For two servings:
1 very large sweet potato (16+ ounces) or 2 small sweet potatoes (8-10 ounces each)
Honey, to taste, OR half of a slightly ripe mashed banana for sweetness
Cinnamon, to taste
2 tablespoons raisins
2 tablespoons chopped nuts
2 tablespoons almond butter (I recommend raw almond butter and love Trader Joe's raw almond butter!)

  1. Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 80 minutes, or smaller sweet potatoes for around 65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes.
  2. Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a mashed banana).
  3. 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.

Original recipe and more pictures visit: Sweet Potato Breakfast Bowl @ healthy-liv.com

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