The Best Sweet Potato Breakfast Bowl {Paleo, AIP}
Ingredients
- 1 medium sweet potato
- ¼ cup coconut milk
- ¼ tsp salt
- ¼ cup coconut yogurt
- 2 tbsp almond butter sub tigernut butter for AIP
- 3 tbsp slivered almonds omit for AIP
- ¼ cup blueberries
- ½ tsp cinnamon
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper. Pierce the sweet potato with a fork and bake in the oven for roughly an hour, or until soft.
- Scoop out the sweet potato and discard the peel. Mash with the coconut milk and salt.
- Top the mashed sweet potato with coconut yogurt, almond butter, almonds, blueberries and cinnamon. Serve warm with a spoon.
Notes
All nutritional facts are estimated and will vary.
Nutrition
Serving: 1bowl | Calories: 672kcal | Carbohydrates: 47g | Protein: 15.6g | Fat: 50g | Fiber: 12.1g