Sweet Potato Breakfast
| 5 |
6 |
397 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 3 min |
3 min |
1
|
Ingredients
|
1/2 medium potato
|
Sweet potato
(pre-baked the night before)
|
|
1 tbsp
|
Coconut oil
(virgin, unrefined)
|
|
1/2 tsp
|
Cinnamon
(to taste)
|
|
1 pinch
|
Himalayan sea salt
(optional)
|
|
1/4 cup
|
Walnuts
|
Instructions
Remove sweet potato from skin and place in a small pot over low heat. Stir in coconut oil, cinnamon, salt, and walnuts.
To boost protein, add some pumpkin seeds or prepare an egg or two.
Variations: Use other spices (cardamom, ginger, nutmeg, cloves, cayenne pepper, etc.). Substitute other nuts or seeds (almonds, cashews, pecans, pistachios, pine nuts, sunflower seeds, hemp seeds, chia seeds, sesame seeds, etc.).
Nutrition Facts
Per Portion
Calories
397
Calories from fat
302
Calories from saturated fat
124
Total Fat
34 g
Saturated Fat
13.8 g
Trans Fat
0.0 g
Polyunsaturated Fat
14.5 g
Monounsaturated Fat
3.5 g
Cholesterol
0
Sodium
74 mg
Potassium
357 mg
Total Carbohydrate
18.2 g
Dietary Fiber
4.6 g
Sugars
3.5 g
Protein
5.7 g
Dietary servings
Per Portion
| Meat Alternative |
1.0 |
| Vegetables |
0.9 |
Energy sources
Recipe from:
Lisa Hernandez, Certified Nutritionist, www.learningtobehealthy.com
