Sweet Potato Breakfast Bowl with Maple Fall Fruit
Servings
4people
Servings
4people
Ingredients
  • 1 1/2lbs sweet potatoespeeled and cut into 1-inchchunks
  • 3Tbsp almond butter or peanut butter
  • 2Tbsp maple syrupdivided
  • 2Tbsp milk or unsweetened dairy-free milk
  • 2tsp orange zestoptional
  • 1tsp cinnamondivided
  • 3/4tsp ginger powder
  • 1 1/3cups plain Greek yogurt or dairy-free yogurt
  • 1tsp vanilla extract
  • 1Tbsp butter or vegan butter
  • 2 medium applescut into 1/2-inch cubes
  • 2 medium pearscut into 1/2-inch cubes
  • 1/4cup sliced pecans
Instructions
  1. Steam or boil sweet potato cubes until very tender.
  2. In a large bowl, place cooked sweet potato and add nut butter, 1 Tbsp maple syrup, milk, orange zest (if using), 1/2 tsp cinnamon, ginger powder, and a pinch of salt; mash together. Or for a smoother mixture, place everything in a food processor or blender and blend until smooth.
  3. In separate small bowl, stir together yogurt and vanilla.
  4. In skillet over medium heat, melt butter. Stir in 1 Tbsp maple syrup and then stir in apple and pear cubes, remaining 1/2 tsp cinnamon, and a pinch of salt. Heat until fruit is tender, stirring a couple of times, about 3 minutes.
  5. To serve, place sweet potato mixture in serving bowls and top with yogurt, fruit, and pecans.
Recipe Notes

Per serving: 590 calories; 10 g protein; 23 g total fat (8 g sat. fat); 91 g total carbohydrates (32 g sugars, 14 g fiber); 68 mg sodium