This sweet potato breakfast bowl is an easy, make-ahead healthy breakfast that reminds me of sweet potato casserole!
If you don’t like sweet potatoes and/or almond butter, this sweet potato breakfast bowl probably won’t magically change your mind. BUT if you love almond butter and sweet potatoes separately and have never tried them together, I definitely recommend it.
This is my current go-to breakfast/snack/healthy dessert. It’s delicious and a welcome break from oatmeal!
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!)
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 before peeling.
Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a 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.