I eat a lot of oatmeal. A lot.
But recently, I’ve been striving to switch things up, experimenting with both other grains, and also sweet potatoes. The latter might be one of my new favorite breakfast additions.
A sweet potato’s natural creaminess isn’t far off from a traditional breakfast porridge, and you can top it off with many of the same ingredients you’d use with oats (or other sweet breakfast bowls).
Feel free to have fun with the toppings. Coconut milk, almond butter, blueberries, tahini, cinnamon apples — they all work well!
Breakfast Sweet Potato Boats
- December 19, 2018
- Serves 1
- Print this
Ingredients
- 1 baked sweet potato
- 2 Tbsp. peanut butter (or nut butter of your choice)
- 1 banana, thinly sliced
- 1 Tbsp. slivered almonds
- 1 Tbsp. coconut flakes
- Cinnamon, a few dashes
- Salt, to taste
- Maple syrup, to taste
Directions
- Step 1
- Place a skillet over medium heat. Once hot, add almonds and toast until edges are golden brown, 3-4 minutes, stirring regularly. Transfer almonds to a bowl.
- Step 2
- Add coconut flakes to the skillet, and again, toast until edges are golden brown and coconut becomes fragrant, 1-2 minutes, stirring regularly. Transfer coconut flakes immediately to a bowl so that they don’t continue to brown and end up burning.
- Step 3
- Open your baked sweet potato lengthwise. Run a fork through the orange flesh. (Sweet potato should be warm.)
- Step 4
- Then, begin adding the toppings, using the fork to mix the peanut butter with the sweet potato. Scatter the banana on top and then sprinkle the almonds, coconut flakes, a few dashes of cinnamon and a pinch of salt.
- Step 5
- Drizzle with maple syrup, to taste.
