I have been thinking of this recipe for quite some time now, but never came around to making it! Whenever I cook with sweet potatoes, there never are any leftovers as I love them so much. They truly are one of my favorite foods out there and I love making new recipes using them. Last night my husband and I had some sweet potatoes for dinner, but I decided to boil the entire bag. FYI this is a great way to meal-prep for the week on a Sunday night! Boil a bunch of sweet potatoes (or roast them) and then you can add them into salads, mix with grains, or have them as a side dish for lunch or dinner.
Sweet potatoes are a nutritional powerhouse. This orange, or purple, or white root vegetables is FULL of vitamin A, C, B6, magnese, and fiber. I have tons of recipes on my blog using sweet potatoes, but my brunch today is a new one for all of you! I made some gluten free oats and added half a sweet potato and banana, and it was just a perfect brunch for a gloomy, rainy day. It's a filling, satisfying and sweet meal, and it can be made savory too! I will post that recipe next. Try this for tomorrow's breakfast, you won't regret it!
1/2 sweet potato, boiled and chopped
1/2 cup gluten free oats
1 cup water or unsweetened almond milk
1/2 tsp ground cinnamon
1/2 tsp raw honey
1 tsp raw almond butter
1 tsp flax seeds
In a small pot, add the oats, liquid, sweet potato and banana. Bring to a boil, reduce heat, and continuously stir for 3-5 minutes until all the liquid is absorbed. Top with cinnamon, honey, almond butter and flax seeds.