October 20, 2014

Roasted Sweet Potato and Yogurt Breakfast Boats

Today we are having sweet potatoes for breakfast. And I don’t mean sweet potato pancakes or sweet potato muffins with a teeny tiny bit of sweet potato puree stirred into them (although those are undeniably delicious). I mean an actual whole roasted sweet potato. Yes. That is what we are eating today. Are you ready to join me?

Are you thinking that it’s strange to eat sweet potatoes for breakfast? I was a bit skeptical myself at first. But now I’m totally obsessed. Sweet potatoes for breakfast are AWESOME! They are warm, sweet, filling and make excellent vehicles for other breakfast staples like yogurt and fruit. For this particular recipe, I used coconut flavored yogurt, sliced bananas and cocoa nibs. It’s a pretty amazing combination that I know you’ll fall in love with. But you can certainly get creative if you’re feeling all fancy. Or use up whatever is in your refrigerator and pantry!

To speed up your morning routine, you can roast the sweet potatoes the night before and then store them in your refrigerator until you’re ready to eat. Just briefly re-warm them before topping and serving. Easy peasy.

Cheers,

Liz

Roasted Sweet Potato and Yogurt Breakfast Boats

Serves 2-4

Ingredients

• 2 medium sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• Ground cinnamon
• 8 ounces yogurt
• 1 banana, peeled and thinly sliced
• 1 tablespoon cocoa nibs

Instructions

1. Pre-heat your oven to 400 degrees. Line a baking sheet with aluminum foil and set aside.
2. Wash the sweet potatoes and then cut them in half lengthwise. Rub the olive oil over all sides of the sweet potatoes. Place them cut-side down on the baking sheet and the roast them in your pre-heated oven for 25 minutes. Carefully remove the sweet potatoes from the oven and flip them over so the cut-side is now facing up. Drizzle with the honey and sprinkle with a few pinches of ground cinnamon. Place back in your oven and cook for 5-10 minutes more, until the sweet potatoes are easily pierced with a small knife. Remove from your oven and set aside.
3. To serve, divide the yogurt evenly between the sweet potatoes. Top with the banana slices and a few cocoa nibs. Enjoy while still warm.

3.1

https://www.floatingkitchen.net/roasted-sweet-potato-and-yogurt-breakfast-boats/