FLUFFY SWEET POTATO BREAKFAST BOWLS
Step out of your comfort zone and try having a sweet potato for breakfast. Nutritious, versatile, and filling, it will sustain you throughout your morning. I did not cook my sweet potatoes just for this recipe rather used left over ones from a prior dinner.
The recipe is by Caitlin Shoemaker at “From My Bowl” blog.
There are so many types of potatoes, each with different flavors, nutritional profiles, and cost.
-I always purchase organic potatoes, especially since I eat the skins. If you cannot afford organic sweet potatoes, get conventional ones...apparently conventional sweet potatoes are usually grown with less pesticide than other potatoes.
-Sweet potatoes are in the morning glory family whereas yams are in the lily family. Stores often label sweet potatoes as yams so it can be confusing.
-Sweet potatoes are a great source of vitamins, phytonutrients, and fiber. They are one of the top sources of vitamin A due to their beta-carotene content. The peel of the sweet potato has nearly 10 times the antioxidant power as the flesh on a per-weight basis. Dr. Michael Greger ranks sweet potatoes as "one of the healthiest foods on the planet."
FLUFFY SWEET POTATO BREAKFAST BOWLS
Ingredients
2 medium sweet potatoes, baked
2/3 cup non-dairy milk (My sweet potatoes were small so I only added about 1/2 cup non-dairy milk)
2 Tablespoons ground flax
1 Tablespoon nut or seed butter of choice (I didn’t use since didn’t have any)
2 teaspoons vanilla extract (I used less since my potatoes were small)
1 teaspoon cinnamon
Pinch of salt (I didn’t add)
Optional Toppings: pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, and/or granola. (I was in the mood to top with some raw rolled oats and figs and also stirred in some chopped pecans.)
Instructions
Remove the baked sweet potatoes from the oven and carefully scoop our their flesh into a large bowl. (Since my potatoes were cold, I just peeled and put them directly into the food processor. My dogs and I ate the skins.)
Add in the milk, flax, nut butter, vanilla, cinnamon, and salt.
Use a hand mixer to “cream” the mixture together for 60 to 90 seconds, starting with the lowest setting. Alternatively, you can place all ingredients into a food processor and blend until thick and smooth, 2 to 3 minutes.
Divide into serving bowls, top as desired, and serve warm (I heated mine in the microwave). Leftovers will keep in the fridge for up to 5 days.
