This is really more of an idea rather a recipe. You can add whatever you like to it as well. And while I was having my sweet potato breakfast bowl, it occurred to me that I could have also added some almond milk, oats and maybe even some hemp or chia seeds. I will for sure do that next time.
If you know you are going to have this for breakfast, you can cook your potato the night before. Or, put it in the microwave for five minutes.
Let's get to it. Here is what you will need.
1 small sweet potato
almond or cashew butter
Optional ideas: almond milk, oats, chia seeds and whatever comes to mind that you might like.
Wash and dry your sweet potato. Very carefully pierce it with a fork. I cook my potatoes in a brown paper bag to help keep them from drying out. And we all know aluminum is dangerous for our health, right. You can cook it in your oven on 375 degrees until it is tender, about 45 minutes to an hour. Maybe more depending on how big your potato is and your oven.
When your potato is finished cooking, let it cool for about 15 minutes. Remove the skin and place it in your favorite bowl. Poor a little maple and sprinkle some cinnamon on it. Mash it up a little. Sprinkle the pecans and cranberries on. Add the sliced banana and enjoy.