I eat a lot of oatmeal. A lot.
Recently, however, I’ve been striving to switch things up. I’ve been experimenting with other grains, but also with sweet potatoes, my new favorite for adding a little variety to the breakfast table.
Trust me, sweet potatoes needn’t be just for dinner. They’re a real treat when complimented by other sweet flavors (cue bananas & maple syrup) and accented with nuttiness (cue peanut butter & toasted almonds).
Plus, a sweet potato’s natural creaminess isn’t far off from a traditional breakfast porridge, and you can really top it off with many of the same ingredients you might use with oats or other sweet (vs. savory) breakfast bowls.
Beyond the add-ins mentioned above, I utilized cinnamon and coconut flakes, two natural pairings to sweet potatoes. But really the options are endless. You could try pineapple and coconut milk, almond butter and raisins, tahini and cinnamon apples, etc. etc.
Give it a try and let me know what you think!
- 1 baked sweet potato
- 2 Tbsp. peanut butter (or nut butter of your choice)
- 1 banana, thinly sliced
- 1 Tbsp. slivered almonds
- 1 Tbsp. coconut flakes
- Cinnamon, a few dashes
- Salt, to taste
- Maple syrup, to taste
- Place a skillet over medium heat. Once hot, add almonds and toast until edges are golden brown, 3-4 minutes, stirring regularly. Transfer almonds to a bowl.
- Add coconut flakes to the skillet, and again, toast until edges are golden brown and coconut becomes fragrant, 1-2 minutes, stirring regularly. Transfer coconut flakes immediately to a bowl so that they don't continue to brown and end up burning.
- Open your baked sweet potato lengthwise. Run a fork through the orange flesh. (Sweet potato should be warm.)
- Then, begin adding the toppings, using the fork to mix the peanut butter with the sweet potato. Scatter the banana on top and then sprinkle the almonds, coconut flakes, a few dashes of cinnamon and a pinch of salt.
- Drizzle with maple syrup, to taste, and enjoy!