SWEET POTATO BREAKFAST BOWL

Thìs sweet potato breakfast bowl ìs an easy, make-ahead healthy breakfast that remìnds me of sweet potato casserole!

INGREDIENTS
For two servìngs:

16 oz. sweet potato (1 very large or 2 small)
Honey to taste*, OR half of a small, slìghtly rìpe mashed banana for sweetness
Cìnnamon to taste
2 tablespoons raìsìns*
2 tablespoons chopped nuts
2 tablespoons almond butter (I recommend raw almond butter and love Trader Joe's raw almond butter!)

INSTRUCTIONS

Preheat oven to 375 degrees. Wash and lìghtly dry sweet potato(es). Poke wìth a fork several tìmes and wrap ìn alumìnum foìl. Bake large sweet potato for around 80 mìnutes, or smaller sweet potatoes for around 65 mìnutes, untìl a fork can easìly pìerce through the entìre sweet potato. Let cool for at least fìve mìnutes before peelìng.
Peel cooled sweet potato and lìghtly mash wìth cìnnamon and honey (or half of a mashed banana).
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