Mashed Sweet Potato Breakfast Bowl

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- Prep time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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1 Cup
Ingredients
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sweet potatoes
- 2 med
- 2 med
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old-fashioned rolled oats (not quick cooking)
- 1/4 cup
- 1/4 cup
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Splenda® Original Sweetener (divided)
- 6 packet
- 6 packet
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olive oil
- 1/2 tsp
- 1/2 tsp
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ground cinnamon
- 1/4 tsp
- 1/4 tsp
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almond butter (no salt or no-salt-added)
- 1 tbsp
- 1 tbsp
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pure vanilla extract
- 1 tsp
- 1 tsp
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blueberries
- 1/2 cup
- 1/2 cup
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Plain Nonfat Greek yogurt
- 1 cup
- 1 cup
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unsweetened toasted coconut flakes
- 2 tbsp
- 2 tbsp
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whole flax seeds
- 1 tbsp
- 1 tbsp
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Directions
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Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil. Prick sweet potatoes with fork and place on prepared baking sheet. Bake until potatoes are fork-tender, about 35–45 minutes. Set aside to cool for 10 minutes.
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Reduce oven temperature to 375 degrees F and line a rimmed baking sheet with parchment paper. In a medium bowl, mix oats, 2 packets of Splenda Sweetener, oil, and cinnamon together until combined. Spread in an even layer onto a prepared baking sheet. Bake until lightly toasted, about 10–15 minutes. Set aside and let cool completely.
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Remove skin from cooled potatoes and transfer to a medium bowl. Mash potatoes, 3 packets of Splenda Sweetener, almond butter, and vanilla together until smooth.
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Spoon potato mixture into bowls and top with oat mixture, blueberries, yogurt, coconut, flaxseeds, and the remaining packet of Splenda Sweetener. Serve and enjoy.
Reviews
Write a Review-
I think it was pretty flavorful with all the ingredients listed. I cooked it a day ahead to take with me and reheated it, added the yogurt, and toppings after it was hot and mixed it all together, also added a little vanilla extract and Splenda to the yogurt because plain yogurt is bitter.