Breakfast Sweet Potato


Have leftover roasted sweet potatoes from your holiday meal? Turn them into breakfast! Pairing them with peanut butter and chia seeds adds healthy sources of fat to help keep you full.

This recipe comes to us from Tawnie Kroll, RDN of Kroll’s Korner.

 

Serves 1

 

  • 1 sweet potato
  • 1 medium banana, sliced
  • 1-2 Tbsp. creamy peanut butter
  • 1/2 Tbsp. chia seeds
  • 1/4 tsp. ground cinnamon

 

Wash and dry your sweet potato.

Poke holes in it with a fork and wrap it in a paper towel and cook in the microwave until you can stick a fork all the way through and it feels done (soft). About 8-10 minutes in the microwave.

Carefully cut the sweet potato in half and place banana slices on the sweet potato. Then drizzle the peanut butter on top, followed by the chia seeds and ground cinnamon.

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Nutrition Information

Breakfast Sweet Potato

Servings per Recipe: 1

Amount per Serving

Calories:  421

Calories from Fat:  126

Total Fat:  14g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  198mg

Potassium:  1174mg

Carbohydrates:  70g

Dietary Fiber:  11g

Protein:  11g

Sugars:  24g

Vitamin A:  462%

Vitamin C:  25%

Calcium:  9%

Iron:  13%

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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