So far this blog has predominantly focused on meals for later in the day. That is all about to change with this amazing breakfast sweet potato. Prior to Whole30 my breakfasts were normally yogurt or overnight oats. I did not mind switching to eggs and getting to experiment with different varieties but nearing the end of my Whole30 month I wanted something different.
I feel like I have to throw it out there that I am a sweet potato traditionalist. By this I mean I enjoy my sweet potatoes with salt, pepper, and cheese. Very occasionally I will accept them in chip or fry form so the idea of having one for breakfast was crazy! Yet, this month, and year for that matter, is all about stepping out of my norm with food. That being said I still wanted some old reliable flavors for my first step out of bounds. Thank goodness for sunflower butter and chia seeds. All of these ingredients individually are stars but together…Oh My Gosh. It was amazing. This can be eaten as a gooey sandwich on the go or with a fork if you have some more time. This morning I preferred to savor it and may or may not have licked the plate.
This is a slightly lengthier breakfast process than I am used to. Since this post took me two days to write I was able to try baking a sweet potato overnight, wrapping it in foil, then applying the sunflower butter and chia seeds in the morning and warming it up in the microwave. Clearly it was still delicious because I remembered I was supposed to take a picture post-first bite. Honestly, I was on cloud 9 and contentedly full after eating it both mornings so I am counting that as a double win. No need for that mid morning snack attack.
1 Sweet Potato or Yam
1 tbsp Nut Butter of Your Choice (Sunflower and Almond are my preferred)
A Generous Sprinkle of Chia Seeds
Let me know if you try this out and what you think! I can promise you will not be disappointed.