Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit.
- Wash the sweet potatoes and place them on a baking sheet lined with foil.
- Bake for 45-60 minutes, or until they are easily pierced with a fork.
- Let the potatoes cool. Carefully remove the skin and add the flesh to a large mixing bowl.
- Add the remaining ingredients to the bowl. Beat with an electric mixer until the mixture is smooth and fluffy. If the potatoes were refrigerated, you can heat the mixture on the stove.
- Transfer the mixture to bowls. Serve with fruit, granola, and extra cinnamon.
Nutrition
Notes
The cooking time for sweet potatoes varies based on size. A fork should easily slide through the center when they are done. This breakfast bowl can be stored in the refrigerator for up to 5 days in an airtight container. Reheat on the stove or in the microwave. For a nut-free version, use soy milk and sunflower seed butter instead of almond butter.