Fluffy Sweet Potato Breakfast Bowls

• servings: 2 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

2 medium sweet potatoes

2/3 cup non-dairy milk

2 tablespoons ground flax

1 tablespoon nut or seed butter of choice (I used cashew)

2 teaspoons vanilla extract

1 teaspoon cinnamon

Pinch of salt

Optional Toppings: pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, and/or granola

Directions

Preheat your oven to 400F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes, but do not peel them. Piece the potatoes a few times with a knife, then place on the tray and bake for 45 to 60 minutes, or until a “caramel” starts to ooze out of the pierced holes. (Note: If you have large sweet potatoes, I would recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time).

Remove the sweet potatoes from the oven, and carefully scoop our their flesh into a large bowl. Add in the milk, flax, nut butter, vanilla, cinnamon, and salt. Use a hand mixer to “cream” the mixture together on for 60 to 90 seconds, starting with the lowest setting. Alternatively, you can place all ingredients into a food processor and blend until thick and smooth, 2 to 3 minutes.

Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the fridge for up to 5 days.