Breakfast Baked Sweet Potatoes

 Breakfast Baked Sweet Potatoes

Sometimes you need a recipe that you can prep and use for breakfast, lunch, dinner, or a snack. This is one of those recipes to have in your back pocket for those times when you or your family says “what can I have to eat?”  These babies are stuffed with creamy almond butter, banana slices, chia seeds & a sprinkle of cinnamon! Have fun with these and use them to fit any appetite, palette or occasion.
Ingredients:
  • 2 medium sweet potatoes, washed
  • 2 tablespoons natural almond butter
  • 1 banana, sliced
  • 2 teaspoons chia seeds or poppyseeds
  • Cinnamon
  • Sea salt
  • Other topping options: diced bacon and a drizzle of maple syrup.  Leftover roasted vegetables and an over-easy egg.  Plain Greek Yogurt sweetened with honey or maple syrup and cinnamon.
Directions:
  1. Preheat oven to 375 degrees F. Line a medium baking sheet with parchment paper or foil.
    Use a fork to poke several holes in the sweet potatoes, then place on prepared baking sheet and roast sweet potatoes for 45 minutes-1 hour or until fork tender. Remove from oven and allow to cool for 5-10 minutes.
  2. (Or pierce potato and wrap in a damp paper towel and cook in the microwave for 7 minutes)
  3. Once ready to eat, split the warm sweet potatoes open with a knife and sprinkle with a tiny bit of sea salt. Next drizzle 1 tablespoon of almond butter, 1 teaspoon of chia along with banana slices and finally a sprinkle of cinnamon in each sweet potato. Serve immediately.
NOTES:
For more protein (and if you aren’t paleo/vegan): Add 1/2 cup of greek yogurt on top.