WHOLE30 SWEET POTATO BREAKFAST BOWLS
(WHOLE30, GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO, VEGAN)
I love having something warm and sweet for breakfast. These Whole30 approved breakfast bowls are filled with some tasty flavors; they’re creamy, thick, smooth and crunchy. I topped mashed sweet potatoes with cinnamon apples and pecans. It’s basically fall in a bowl. To prep this the night before, roast the sweet potatoes and mash them then refrigerate them. The next morning, warm up your sweet potato and top with your toppings! Simple, easy and so delicious!
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Breakfast, Snack
Servings: 2 servings
2 sweet potatoes
2 tsp ghee (or coconut oil)
2 tsp cinnamon
1 apple, chopped
1/2 cup pecans
Preheat oven to 425 degrees and line pan with parchment paper. Bake sweet potatoes for about 45 minutes (up to an hour) until fork tender.
When ready to eat, remove skin from potatoes. Mash them in a bowl with ghee and 1 tsp cinnamon.
Top sweet potato mash with chopped apple, pecans, and sprinkle with cinnamon and nutmeg.
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