15 Minute Breakfast: Baked Sweet Potato & Cinnamon-Chocolate Coconut Yogurt
This may be one of my best breakfast recipes yet.
I love sweet potatoes more than life itself. I say that about everything. Whatever. But, yeah, I always have been fond of The Vegetable Commonly Mistaken As A Yam. When I was a kid, my Muss would eat them often. She’d share with me and, even though I preferred them as pie and yams, I was still a big fan of their texture and natural sweetness. I’m glad their peak season is approaching 😩. They’re my fall version of peaches.
I’m also PMSing and craving chocolate. And while a few dark chocolate squares wouldn’t hurt, I can’t control myself during this part of my cycle. I will eat a whole bar or two. I’ll eat milk chocolate and throw myself into a sugar-induced rage that will throw my hormones even further out of whack, cause me to storm into Trader Joes and buy all the chocolate bars. Then I’ll sit in on my couch and shove whole bars down my throat until I’ve made myself sick with shame and dairy I can’t digest. The Office will play as background music to my tears.
So I was thinking: “How can I combine my love of sweet potatoes and chocolate?” Well, let’s get into the part you came here for.
Ingredients (for one serving)
8 oz baked sweet potato
1 cup vanilla coconut yogurt (I use this one from Trader Joe’s but you can go for any brand or even make your own)
1 tsp unsweetened cocoa powder
1/4 tsp ground cinnamon
1 tbsp chopped pecans
1 tbsp almond butter
A sprinkle of chia seed
A sprinkle of coconut shreds
1. The night before, bake your sweet potato at 375 degrees for an hour or until a fork easily pokes through the middle.
2. In the morning, warm up your sweet potato for 60 seconds in the microwave. While that’s heating up, mix the cocoa powder and ground cinnamon into the coconut yogurt.
3. Mash the soft part of the sweet potato with a spoon. Leave it in the skin.
4. Add the yogurt to the bowl beside the sweet potato.
5. Garnish with almond butter, pecans, chia seed and coconut shreds.