Breakfast is, hands down, my favorite meal of the day…and it’s probably obvious from taking a glance at my Instagram profile because it is definitely the meal I post the most often! (That’s when the lighting for photography is best 😉 )
I don’t generally eat the same thing day in and day out because I looove variety, but I definitely have my favorite “basics” that I rotate regularly: oatmeal or a hot porridge of some kind, a smoothie or smoothie bowl, chia pudding, toast, eggs – and sometimes I’ll combine two of those for a bigger meal! And OF COURSE there are those times where pancakes or muffins are a necessity.
I have always loved sweet potatoes, especially for an easy lunch, but I got into a rut where I all I did was dice it into large pieces, roast it, and then eat it with other roasted veggies and hummus. Over and over. I wanted to find new ways to enjoy my favorite tuber and thought it would be fun to bake it, serve it cold, and then add coconut yogurt or coconut cream & berries, and eat it for BREAKFAST! I’m obsessed. It’s totally delicious. And way healthy! Such a great way to start the day.
Best part?! It’s SUPER customizable! Wanna add peanut butter and bananas? Go right on ahead. It’s kinda like toast in that you can add whateeeever toppings you want because the base is pretty neutral. You can cater your toppings to whatever you want nutritionally, too – healthy fats? Opt for the coconut yogurt or nut butter! More protein? Try going the savory route with a couple scrambled eggs, turkey bacon, & sauteed spinach – trust me, it’s grand. I recommend baking the sweet potato ahead of time, like the night before you want to eat it, to make the next morning easier & quicker. That way it can chill overnight if you want it cold or, if you’d like it to be hot, you can just give it a quick zap in the microwave or throw it back in the oven for just 5-10 minutes to warm it up. I
…If you’re confused as to why the sweet potato looks like a normal potato, you’re not crazy. It’s a white sweet potato! Same taste, different color 🙂
- 1 sweet potato, rinsed & scrubbed
- coconut yogurt (or regular yogurt!)
- other desired toppings: nut butter, chopped nuts, seeds, coconut flakes, banana
- Preheat oven to 400. Wrap sweet potato in foil & cook for 45-60 minutes, or longer until soft.
- Cool & place in the refrigerator if you'd like to eat it cold, and then top with desired toppings!
- If you'd like to have it warm, eat immediately after cooking or reheat to your liking when ready to eat.