PO 
TA TOES Boil them, mash them, stick ‘em in a stew Or if you’re like me, turn your sweet potatoes into an incredibly delicious breakfast full of fiber, nutrients, and antioxidants that’s sure to keep you satisfied the whole day. I’m typically a yogurt bowl type of guy, but if I’ve got time I’m a big fan of using a baked sweet potato as my base, with toppings of my choosing. Here I’m using peanut butter, chocolate chips, almonds, bananas, fresh berries, and just a tiny drizzle of honey for sweetness. These are SO good and a great way to start your morning right!
Sweet Potato Breakfast Bowls
Ingredients
- 2 medium sweet potatoes
- 4 tbsp peanut butter (or nut butter of choice)
Possible Toppings – Go with what you like!
- almonds, chia seeds, dried fruit, banana slices, berries, granola, dark chocolate chips or cacao nibs, dried coconut, honey, and more!
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or tinfoil, and set aside.
- Poke the surface of the sweet potatoes with a fork all over. These little holes allow steam to escape while baking. Place the potatoes on the baking sheet and bake for 40-50 minutes, or until the skin has puffed up and you can easily pierce the potatoes with a fork.
- Remove from the oven and allow to cool for 10-15 minutes while you prep your toppings.
- Cut open the potatoes and with a fork mash up the inside a bit. This will make it easier to eat, or else it can end up as just a bowl that you eat the toppings out of, missing the actual potato until the end when all the toppings are gone! Alternatively, you can scoop out the cooked potato and make it into a rough mash in a bowl.
- Top the potato with ~2 tbsp of peanut butter, followed by your toppings of choice. This is good both still hot out of the oven or cold, which makes it super easy to bake the potatoes the night before for breakfast the next day!
- Enjoy!
