Ingredients
Sweet Potato Base
- 2 medium sweet potatoes (about 4 cups mashed)
Mix-ins
- 1/4 to 1/2 cup unsweetened vanilla non-dairy milk (such as almond milk)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted almond butter
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon (or to taste)
- 2 tablespoons ground flax seeds
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Wash potatoes: Thoroughly wash the sweet potatoes using a vegetable brush to remove any dirt, then place them on a foil-lined baking sheet.
- Bake potatoes: Roast the sweet potatoes in the preheated oven for about 45 to 60 minutes, or until they can be easily pierced with a fork, indicating they are tender.
- Cool and scoop: Allow the roasted sweet potatoes to cool enough to handle, then carefully peel off the skins and transfer the soft flesh to a large mixing bowl.
- Mix ingredients: Add the unsweetened vanilla non-dairy milk, vanilla extract, almond butter, maple syrup, cinnamon, and ground flax seeds to the sweet potato flesh. Use an electric mixer to beat everything together until the mixture becomes light and fluffy.
- Serve: Spoon the sweet potato mixture into bowls. Optionally, warm it slightly on the stovetop if previously refrigerated, and garnish with your favorite fruits, banana bread, granola, and an extra sprinkle of cinnamon for a delightful breakfast experience.
Notes
- Check sweet potatoes with a fork to ensure they are fully baked before removing from the oven.
- The sweetness and spice can be adjusted to taste by varying maple syrup and cinnamon.
- Unsweetened vanilla almond milk helps add creaminess without extra sugar.
- This dish can be served warm or cold, making it versatile for meal prepping.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan