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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, ΒΌ cup unsalted nuts, chopped fruit and ground flaxseed. Sprinkle a touch of cinnamon on top.