Sweet Potato Breakfast Bowls

from my recipe box: these sweet potato breakfast bowls have been my warm breakfast of choice for the last several months! No recipe or measuring is really necessary, but I thought I would give you some rough guidelines and ideas of how to top your bowls here. See notes for fruit-free versions and my sweet potato roasting method!

Sweet Potato Breakfast Bowls

Sweet Potato Breakfast Bowls

Ingredients:

• 2/3 - 1 C mashed sweet potato*

• 1/2 - 2/3 C frozen berries**

• 1 Tbsp nut butter, I love using salted cashew butter!

• optional: chopped nuts, maple syrup for extra sweetness, shredded coconut, collagen for extra protein

Directions:

1. Add mashed sweet potatoes to a small microwave safe bowl with berries and microwave for 1-1.5 minutes until berries are melted and juicy!

2. Top with nut butter and any other optional toppings that you prefer.

NOTES: *I usually roast several sweet potatoes at a time to make enough for a week’s worth of breakfast bowls. Poke holes in the sweet potatoes with a fork. Line a small baking sheet with foil and lightly grease. Place sweet potatoes on the prepared baking sheet and bake for 30-45 minutes at 450 degrees F until potatoes can easily be pierced with a fork. Remove from the oven and let cool before scooping out the inside of each sweet potato and mashing in a bowl.

**if you would prefer to not add berries, the bowls are definitely still delicious without them (as seen in photo above)!