A New Kind of Healthy Breakfast

Cinnamon sweet potatoes are tasty, filling, and easy to prep.

As the morning light begins to trickle itself in this time of year — sweet and slow and in no apparent rush — it feels like a gentle little reminder to also do more of the same: to slow down, cozy up, and ease into the day with something warm and soul-giving.

But let’s keep it real. For most of us, a leisurely and slow morning meal isn’t really an option — at least on the weekdays. There are kids to get to school, buses to catch, coffee to be made, morning meetings to be held, and places to go.

But what if you could have both? A warming little meal, but something that was so easy to prep the night before? Something that felt a little decadent, but was actually healthier than most bowls of cereal, oatmeal, or well… the gingerbread latte that’s already been happening most mornings?

It’s possible, friends. And while a little unconventional compared to typical breakfast food, do me a favor: Just try it first before you judge.

These twice-baked cinnamon sweet potatoes can be made in big batches for the week or the night before and warmed up quickly as you head out for your day.

A special bonus? Every bite has great healthy fat and natural fiber to keep you full and satisfied for hours afterward (no mid-morning hanger here), plus lots of great nutrients and minerals like beta carotene and vitamin A to keep your immune system boosted and happy.

Plus, it tastes like dessert, so there’s that.

In for the healthy breakfast challenge this month? Take these for a spin, and see for yourself!

 

Twice-Baked Cinnamon Sweet Potatoes

2 sweet potatoes or yams

2 tablespoons coconut oil or butter, melted

2 teaspoons cinnamon

sea salt to taste

Preheat oven to 425 degrees. Slice a sweet potato in half lengthwise, and rub with butter or melted coconut oil. Place face-down on a baking sheet, and bake for 20 minutes, or until easily poked with a fork. Remove from oven; flip potatoes flesh-side up; and mash the insides with more melted coconut oil, cinnamon, and sea salt. Serve hot.

Note: For even more flavor, add coconut milk to the mashed potato insides.

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