Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly with a vegetable brush and place them on a baking sheet lined with foil.
- Bake the sweet potatoes for 45–60 minutes, or until they are easily pierced with a fork.
- Once the potatoes are done, allow them to cool slightly. Carefully peel off the skin and place the flesh into a large mixing bowl.
- Add the non-dairy milk, vanilla extract, almond butter, maple syrup, cinnamon, and ground flax seeds to the bowl with the sweet potato.
- Use an electric mixer to beat the mixture until it becomes fluffy and smooth.
- If the mixture was chilled, reheat it in a pan on the stove until warmed through.
- Spoon the sweet potato mixture into bowls and serve with your favorite toppings, such as fresh fruit, banana bread granola, and extra cinnamon.
Nutrition
Notes
This bowl is perfect for a balanced and filling breakfast. Enjoy it hot in winter or chilled in the summer with toppings like fresh fruit or granola!