Sweet Potato Break­fast Bowl In­gre­di­ents

Canadian Running - - FOOD - 1 large sweet potato, peeled and cubed (or al­ready cooked) 3 tbsp al­mond but­ter 2 tbsp al­mond milk Top­pings: blue­ber­ries, ba­nana, plain Greek yogurt, cin­na­mon etc.


1 If the sweet potato isn’t al­ready cooked, ei­ther boil the peeled and cubed pieces for 20 to 25 min­utes, or bake the whole potato at 400 F for 35 min­utes (make sure to prick the potato with a fork and driz­zle with olive oil). 2 Once cooked, place all re­main­ing in­gre­di­ents, ex­cept the top­pings, in a blender un­til smooth. 3 Trans­fer the mix­ture into a bowl, gar­nish with de­sired top­pings, and en­joy.

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