Name: Breakfast Sweet Potato
Ingredients: 1 large sweet potato ((washed)); 1 tbsp peanut butter; 2 - 3 cups of chopped fruit; 1 tsp ground flax seed

Breakfast Sweet Potato

With Peanut Butter and Fruit

Print Recipe

Ingredients

1 large sweet potato (washed)
1 tbsp peanut butter
2 - 3 cups of chopped fruit
1 tsp ground flax seed

Instructions

Heat oven to 375 degrees F (190 degrees C).
Layer baking sheet with parchment paper.
Cut sweet potato in half, lengthwise and place potato halves on baking sheet, cut side facing down.
Bake for 20 to 30 minutes, until sweet potato is tender and you can pierce a fork through it.
Remove skin while hot using 2 forks.
VERSION 1: Place baked sweet potato halves on a plate and let cool a bit so you can handle it. Spread peanut butter on each sweet potato piece and top with fruit and ground flaxseed.
VERSION 2 (cereal bowl): Cut baked sweet potato into cubes and add to a bowl. Add cold plant-based milk, ¼ cup unsalted nuts, chopped fruit and ground flaxseed. Sprinkle a touch of cinnamon on top.