Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.


Sweet Potato Breakfast Bowl

Sunday, October 20, 2019
Total time
1 hour and 25 minutes
Preparation time
5 minutes

This sweet potato breakfast bowl is an easy, make-ahead healthy breakfast

or2 sweet potato (260 g)
or2 tbsps of almond butter, plain, without salt added (32 g)
or2 tbsp of raisins, seedless
or2 tbsp of chopped nuts,
or1 tsp of cinnamon, (3 g)
or1/2 bananas, mashed for sweetness (68 g)or1/2 tbsp of honey (11 g)
Preheat oven to 190 degrees celsius . Wash and lightly dry sweet potatoes). Poke with a fork several times and wrap in foil. Bake large sweet potato for around 80 minutes, or smaller sweet potatoes for around 65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes before peeling.
Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a mashed banana).
Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter. If enjoying later, top with almond butter just before serving and reheating.
Notes *Omit honey for Whole30 compliance. *Dried fruit and raisins are Whole30 compliant, although the program recommends not overdoing it on fruit
Nutritional information
Per 100 gPer portion (182 g)% DRI
Energy174 kcal317 kcal16 %
Fat9 g16 g24 %
Fatty acids, total saturated1 g1 g7 %
Cholesterol0 mg0 mg0 %
Sodium41 mg75 mg3 %
Carbohydrate23 g42 g14 %
Sugars8 g14 gremove
Fiber4 g8 g30 %
Protein4 g7 gremove