I am ADDICTED to sweet potatoes and am not mad about it. At all times, I have all sorts of sweet potatoes in my kitchen because they’re so delicious and versatile! I would have never imagined having sweet potatoes for breakfast, but this recipe is a weekly staple of mine now! I’m usually team sweet>savory in the mornings, so this is right up my alley. For this recipe, I used Japanese sweet potatoes, which have a purple outer flesh and are white on the inside. These are my favorite types of sweet potato because they have the most perfect texture. In my opinion, they are a tad bit sweeter than regular sweet potatoes that have an orange flesh and have a firmer inner texture. However, any variety works! I always crave fruit in the morning as well, so the sliced banana and strawberries really added some freshness. And of course I can’t help but drown all my food in almond butter! I really love to share breakfast ideas like this because you can totally make it your own by substituting the fruits, nut butters, or even adding something that I didn’t. Also, I meal prep my sweet potatoes or bake them overnight when I’m in a rush!
1 Japanese sweet potato
1 banana sliced
1 tsp chia seeds
1 spoonful yogurt **
1 tbsp almond butter **
Bake the sweet potato for 50-60 minutes at 425 degrees. The time may vary by the size of the sweet potato. Cut it in half and layer the sliced bananas and strawberries on top. Top it with yogurt and a sprinkle of chia seeds. Finish the sweet potato with a drizzle of almond butter!
** You may use dairy free yogurt if you prefer, it works great as well!
** The almond butter can be substituted with any nut or seed butter.