Get bored of the same old things for breakfast? Scrambled eggs, peanut butter toast, routine smoothies, breakfast sandwiches, ya da ya da ya da. Well this is one of those things you can make a supply of and change it up everyday. Mashed sweet potatoes for breakfast sounded really strange to me when I first heard about it, but I figured it couldn’t be too different from oatmeal, so I tried it out.
What I quickly found out is that I LOVE this breakfast. It’s so easy if you prep ahead of time, and it is so versatile. Change up your toppings to make a new breakfast everyday.
In the future I can show you some different topping combinations I’ve used, but today I’ll just go through how to prepare the sweet potato mash and one set of toppings. Don’t feel limited by me not showing everything though. This is almost an art, as it’s all a game of what you think would go well together as a topping for this.
Sweet potatoes are high in antioxidants, that ever so desirable fiber, and vitamin A, amongst other things.
Preparation Time: 5 minutes
Cook Time: 45-60 minutes
Total time ~60 minutes
Yield: 3-4 servings
3 sweet potatoes, scrubbed and washed
1 tsp vanilla extract
1 tsp cinnamon
splash of milk (dairy or non-dairy for vegan option)
1/4 cup blueberries
1 tbsp peanut butter
2 tbsp granola
- Preheat oven to 400ºF.
- Puncture holes with a fork or knife around sweet potatoes to allow for venting while baking.
- Place on a baking sheet with parchment paper or lightly greased
- Bake for 45-60 minutes, they’re done when they start to ooze. To check, you can always take them out and try to cut through. They should be soft like a regular potato.
- Let cool and remove skin.
- Place inside portion of potatoes in a bowl and mash with a fork or masher. If you want to, a mixer will also work great for this.
- Add vanilla extract, cinnamon, and a splash of milk to make them smooth.
- Once mashed, serve fresh. Top with blueberries, granola, and nut butter.
- TIP: If you’re like me, you make enough for several days of breakfasts. Nobody wants to get up 2 hours before they have to, so Sunday evening I make enough for 3-4 breakfasts, and store the remaining in the fridge in an air tight container. To reheat, place in a bowl and microwave for 1 minute. Add a splash of milk if they’ve solidified.
This is seriously one of my favorite breakfasts because it is very versatile and easy to do for someone in a hurry in the morning. Let me know what toppings you use if you try this out!