Sweet Potato Breakfast Bowl

Inspired by a recipe from www.healthy-liv.com.

Ingredients (per person)

1 sweet potato
1/2 mashed banana
1/2 – 1 tsp cinnamon, to taste
1 tbsp raisins and goji berries, soaked overnight
Several strands of saffron
Coconut cream / coconut manna / ghee
Handful of activated chopped pecans (soaked overnight and lightly toasted)
Maple / coconut syrup for a sweeter bowl

Your bespoke choice of sprinkles:
– desiccated coconut
– cacao nibs
– fennel seeds
– nut butter

Method

  • Bake your sweet potato in foil and leave to cool. You could cook the night before, or leave to cook overnight in a slow-cooker.
  • Mash and warm the banana in a pan with the cinnamon, saffron strands and grated coconut cream / ghee.
  • Add the plump soaked fruit to the pan.
  • Mash together the sweet potato (with or without the skin, according to preference) and the warm banana mixture.
  • Place in a warm oven or under a grill to warm through if required, while you toast your pecans .
  • Add any additional sprinkles you fancy and enjoy!
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