Mashed sweet potatoes with a hint of honey and cinnamon topped with warm peanut butter, crunchy nuts and banana slices is one epically delicious breakfast bowl.
- 2 medium sweet potatoes
- 1/2-1 Tbsp. honey
- 1/4 tsp. cinnamon
- 1 banana
- 2 Tbsp. peanut butter
- 1/4 cup pecans
- Prep Sweet Potatoes: Preheat the oven to 350°F. Use a fork or knife to pierce the sweet potatoes several times. Wrap the sweet potatoes in tin foil and place on a sheet pan.
- Cook Sweet Potatoes*: Put the sheet pan in the preheated oven for 55-65 minutes or until cooked through**.
- Mash Potatoes: Once they are cool enough to handle, cut sweet potatoes in half lengthwise and scoop the insides into a medium sized bowl. Discard the peels. Add the honey and cinnamon to the bowl and mash the potatoes until you’re reached your desired consistency (I like mine with a few lumps!).
- Add Toppings: Cut the banana into slices. Roughly chop the pecans. Top each serving of mashed sweet potatoes with 1/2 banana slices, a tablespoon of peanut butter and 1-2 tablespoons of chopped pecans.
*How to cook sweet potatoes in the microwave if you’re short on time: Pierce the potatoes several times using a fork or a knife. This will keep them from exploding and making a mess in your microwave! Next wet a paper towel, wring out any excess water and wrap the moist paper towel around the sweet potato. Then place the sweet potato in the microwave for 4-5 minutes. Flip the sweet potato and cook for an additional 2-4 minutes or until the sweet potato is fully cooked through.
**How to tell if sweet potatoes are done cooking: Insert a paring knife into the top of the sweet potato. If it goes in and out very easily with no resistance, the potato is likely done. It should look a little deflated and wrinkly. It should also be nice and soft if you give it a squeeze but be careful! It will be hot!
- Serving Size: 1/2 recipe
- Calories: 340
- Sugar: 23
- Sodium: 141
- Fat: 13
- Carbohydrates: 53
- Fiber: 7
- Protein: 7
Keywords: sweet potato breakfast bowl