The New Star of Breakfast: The Sweet Potato

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Brekkie Sweet Potato
Photo Credit: Clare Winfield

Updated Oct 5, 2018 @ 10:37 am

Eggs. Avocado toast. Oatmeal. Smoothie bowls. As much as we love all of these breakfast options, we sometimes wonder: What else is there?

Enter one of the best superfoods out there: The sweet potato. What’s not to love? It’s tasty. It’s loaded with fiber and nutrients (hello, vitamins A and C and potassium), it’s versatile, and you can make it in advance. Did we mention that it’s tasty?

Whether you prefer a savory breakfast or a sweet one, or like to mix it up, you’ll love these easy-to-make options from the fabulous plant-based comfort-food cookbook The New Nourishing. Get ready to look forward to getting out of bed in the morning.

The New Nourishing

Sweet Brekkie Sweet Potato

  • Serves: 1
  • Total Time:1 Hour
  • Active Time:10 Minutes
Brekkie Sweet Potato

Ingredients

  • 1 small sweet potato, scrubbed clean and poked with a fork a couple of times
  • 1 to 2 teaspoons maple syrup
  • 1 tablespoon almond butter
  • Pinch of ground cinnamon
  • 2 big spoonfuls of coconut yogurt (or other yogurt of choice)
  • Handful of fresh berries
  • Handful of granola

Directions

  1. Preheat the oven to 400°F.
  2. Put the sweet potato on the oven rack and bake for about 45 to 60 minutes, until soft to the touch. Allow to cool a little.
  3. Slice the warm potato open lengthwise and lightly mash flesh with a fork.
  4. Drizzle with maple syrup and almond butter, then sprinkle with cinnamon. Top with coconut yogurt, berries and granola to finish.
Note:

You can do step two ahead of time and make a whole batch for the week, then reheat them in the microwave or oven right before serving.


Savoury Brekkie Sweet Potato

  • Serves: 1
  • Total Time: 1 Hour
  • Active Time: 10 Minutes
Brekkie Sweet Potato

Ingredients

  • 1 small sweet potato, scrubbed clean and poked with a fork a couple of times
  • 1/2 avocado, peeled and pitted
  • 1 tablespoon freshly chopped cilantro
  • Salt, to taste
  • Pinch of crushed red pepper flakes or dash of hot sauce, plus extra to serve
  • Olive oil
  • 40 g/¼ cup canned black beans, drained and rinsed
  • Fried or poached egg, to serve (optional)

Directions

  1. Preheat the oven to 400°F.
  2. Put the sweet potato on the oven rack and bake for about 45 to 60 minutes, until soft to the touch. Allow to cool a little.
  3. In a bowl, roughly mash the avocado flesh with the cilantro, a little salt and red pepper flakes or hot sauce.
  4. Slice the warm potato open lengthwise and lightly mash flesh with a fork.
  5. Top with a drizzle of olive oil, the mashed avocado and black beans. Serve with extra hot sauce and/or a fried or poached egg, if desired.
Note:

You can do step two ahead of time and make a whole batch for the week, then reheat them in the microwave or oven right before serving.


Recipes reprinted with permission from The New Nourishing by Leah Vanderveldt, published by Ryland Peters & Small. All images were taken by Clare Winfield and are the copyright of Ryland Peters & Small.
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