Intrigued? I know this is not your traditional breakfast but I have to tell you that I haven’t been this excited about trying a new recipe in a long time.
These breakfast sweet potatoes are perfect for any morning. Monday morning? Check. Late mornings when it’s not so morning but more like lunch? Check. Mornings when the only thing that sounds good is sticking your face in a piece of pie? Um, double check.
Seriously, guys, I was just expecting this to be something a little different than your typical breakfast but they are so much more than that. Imagine eating sweet potato pie covered in those irresistible, insanely addictive cinnamon-sugar almonds. You know the ones I’m talking about, right? The almonds that are served in paper cones at fairs and ballgames – the ones that lure you in with a free sample and before you know it you’ve spent $13 bucks on a bag of almonds?!
Yeeeaaah I’m not going to say any more. Just make this.
Even though these sweet potatoes taste indulgent they’re packed with nutrition – they’re 100% real food, 100% healthy, 100% like eating dessert for breakfast! Enjoy!
- 4 medium sweet potatoes
- ½ cup rolled oats
- ¼ cup sliced almonds
- 2 Tbsp maple syrup
- 1 Tbsp extra virgin olive oil
- ½ Tsp cinnamon
- Pinch of coarse salt
- Heat oven to 400 degrees. Prick potatoes all over with a fork and arrange on a baking sheet. Bake potatoes until tender, about 45 minutes, and let cool slightly.
- Meanwhile cool oven down to 375 degrees and combine oats, almonds, syrup, oil, cinnamon, and salt and transfer mixture to a parchment lined baking sheet, spread out.
- Bake crumble, stirring often, until golden brown and crisp, about 10 minutes. (**Mixture burns easily, watch closely.)
- Split potatoes, top with ¼ of the crumble mixture and enjoy!
P.S. Don’t’ forget about this recipe the next time you bake sweet potatoes – make extra for breakfast!
P.P.S. It’s safe to say that you should go ahead and double up on the crumble topping – this stuff is killer! Munch on it later in the week or throw some on top of your yogurt.