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Ingredients
- 1 sweet potato
- 1/4 cup full-fat unsweetened coconut milk
- 2 tsp pure maple syrup
- 1 tsp ground cinnamon
- 1 tbsp ground flax seeds
- 2 tbsp pecans
Ingredients
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Rate this recipe!
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Instructions
- Start by preheating the oven to 400 degrees F, and poking a few holes in the sweet potato. Bake for 45 minutes or until tender.
- Once cooked, allow the sweet potato to cool. Slice the sweet potato in half and scoop the cooked center of the potato into a mixing bowl.
- Add the coconut milk, maple syrup, ground cinnamon, and flaxseeds and mash. You can also use an immersion blender to make it smoother!
- Top with the pecans and enjoy.
I love this recipe. Easy to make. Very filling. Great snack or a pre-workout food in addition to a breakfast meal. I do add some type of protein if I’m eating it for breakfast.
This has become one of my favorite breakfasts. I use walnuts instead of pecans. It is comforting and filling and keeps me going all the way to lunch without a need for snack. Love it.
So glad you are loving this recipe, Sidsel!
Really yummy and easy to customize! I topped mine with pecans, blueberries, and coconut yogurt. It could definitely be eaten warm or cool.
Mikayla, your toppings sound so yummy!