Paleo Sweet Potato Breakfast Bowl
A delicious and healthy breakfast option made with sweet potatoes, perfect for those on a paleo diet.
Ingredients
Main Ingredients
- 2 medium sweet potatoes about 4 cups mashed
- 1/4 - 1/2 cup unsweetened vanilla non-dairy milk almond milk preferred
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted almond butter
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon or to taste
- 2 tablespoons ground flax seeds
Instructions
Preparation
- Set your oven to 400°F (204°C) to prepare for baking the sweet potatoes.
- Wash the sweet potatoes thoroughly using a vegetable brush to remove dirt, then place them on a foil-lined baking sheet.
- Bake for 45 to 60 minutes, or until the sweet potatoes are soft and can be easily pierced with a fork.
- Let the baked sweet potatoes cool enough to handle, then carefully remove the skins and transfer the flesh to a large mixing bowl.
Mixing
- Add the unsweetened vanilla non-dairy milk, vanilla extract, almond butter, maple syrup, cinnamon, and ground flax seeds to the mashed sweet potato.
- Using an electric mixer, beat the mixture until the texture is fluffy and smooth.
Serving
- Transfer the mixture to bowls. Serve warm or cold, optionally topping with fruits, banana bread granola, or additional cinnamon as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold. Add a splash of non-dairy milk when reheating if it thickens.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 50mgFiber: 7gSugar: 8g
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