Breakfast: Roasted Sweet Potato with Coconut Oil and Chia


Sweet potatoes for breakfast? You betcha. I can eat sweet potatoes any time of day but breaky is my favorite time to enjoy these nutritious, fiber-filled beauties.

Sweet potatoes take some time to roast, the big ones up to an hour. Most weeks I'll roast three or four on a Sunday and keep them in the fridge so I just grab them when the mood strikes.

My fave way to nosh a sweet potato for breakfast is simply sliced open or mashed, and topped with coconut oil, salt and pepper, and some nuts and/or seeds. In the photo above I've used chia seeds. Fat helps your body to absorb the Vitamin A, so don't be shy about topping sweet potatoes with your fave source of healthy fats so you get all the benefits of this amazing veggie.  

Posted on March 24, 2014 .