photo by Lea Kriesberg
Sweet potato and yogurt might sound like a weird combination– but you need to try this. I usually keep things really basic in the morning, sticking to oatmeal or a simple smoothie. I loved having this in the morning because with minimal prep, you get a breakfast that feels a little upgraded. This breakfast is loaded with protein and nutrients and tastes so good. You can buy any kind of yogurt you like, but in this recipe I used plain Greek yogurt to add protein and lower the sugar content. I made the granola I used in this recipe which was super quick, easy, and cheap, but you can also buy granola. I like making granola because I know it won’t have lots of added sugar and I can control what goes in it. Tossing the sweet potato in a little vanilla extract before roasting is probably one of the best things that has ever happened to me. Just throw the potatoes in the oven for 40 minutes and they are deliciously soft and sweet. Trust me on this one and go try it.
Cook time: 40 mins
Active: 10 mins
Serves: 6
Ingredients:
- 3 sweet potatoes (1/2 potato for one serving)
- yogurt
- vanilla extract
- coconut oil
- granola
- cinnamon
- nut butter
supplies
- baking sheet
- cutting board and knife
Instructions:
- Preheat the oven to 400°F
- Chop the potatoes into small cubes and toss in the coconut oil. Add about a teaspoon of vanilla until evenly coated
- Spread the potatoes on the baking sheet and roast for around 40 minutes or until fork tender. Toss around halfway through
- Save in a container and assemble bowls with yogurt, granola, cinnamon, and nut butter of choice
photo by Lea Kriesberg
recipe by Lea Kriesberg
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