Ingredients
Scale
- 1 medium sweet potato
- 1/4 cup coconut milk
- 1/4 tsp salt
- 1/4 cup coconut yogurt
- 2 tbsp almond butter (sub tigernut butter for AIP)
- 3 tbsp slivered almonds (omit for AIP)
- 1/4 cup blueberries
- 1/2 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.
- Prep Time: 10
- Cook Time: 60
- Category: Breakfast
- Method: Baked
Nutrition
- Serving Size: 1 bowl
- Calories: 672
- Fat: 50g
- Carbohydrates: 47g
- Fiber: 12.1g
- Protein: 15.6g
Keywords: sweet potato breakfast bowl