Sweet Potato Breakfast Bowl

Instructions

1. Step 1

   Heat the oven to 220°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Prick the sweet potatoes several times with a fork and place them on the prepared baking sheet.

   Ingredients used: 2.0 piece Sweet Potato

   Cookware: baking sheet, fork

3. Step 3

   Bake until the sweet potatoes are very tender when pierced, 45 to 55 minutes.

   Timer: 45 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Let the sweet potatoes cool briefly, then split them and scoop the flesh into a mixing bowl. Add the milk, cinnamon, and salt, then mash until creamy.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Ground Cinnamon, 60.0 ml Milk, 1.0 gr Salt

   Cookware: fork, mixing bowl, spoon

5. Step 5

   Divide the sweet potato mixture evenly between two serving bowls.

   Cookware: Serving bowls, spoon

6. Step 6

   Slice the banana, then top the bowls with the Greek yogurt, banana, blueberries, almond butter, maple syrup, and pumpkin seeds.

   Ingredients used: 32.0 gr Almond Butter, 1.0 piece Banana, 75.0 gr Blueberry, 30.0 ml Maple Syrup, 120.0 gr Plain Greek Yogurt, 18.0 gr Pumpkin Seed

   Cookware: cutting board, knife, Serving bowls, spoon