Sweet Potato Berry Breakfast Boats

Ingredients:

Sweet Potatoes:

• 4 medium sweet potatoes (about 1 lb each)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Toppings:

• 1 cup fresh blackberries (organic)
• 1 cup fresh blueberries (organic)
• 1 cup fresh organic strawberries (halved)
• 1 cup granola (homemade or storebought)
• 2 tablespoons organic peanut butter or almond butter (optional)
• 1 cup dairy-free vanilla yogurt
• Drizzle of pure maple syrup

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Instructions:

To Roast the Sweet Potatoes:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the sweet potatoes: Place the sweet potatoes on the baking sheet, poke a few holes in each, and drizzle with olive oil.
3. Bake for 35-40 minutes or until tender (check with a knife or toothpick). Remove from the oven and let them cool slightly.
4. Slice and fluff: Once cool enough to handle, slice the potatoes open (but not all the way down), and fluff the insides with a fork. Sprinkle with cinnamon and nutmeg.

Add the Toppings:

1. Assemble: Place the roasted sweet potatoes on a platter or individual plates.
2. Top with fresh berries (blueberries, blackberries, and strawberries), granola, a dollop of yogurt, and nut butter (optional).
3. Drizzle with maple syrup for a little extra sweetness if desired.

Tips:

• Storage: Leftovers can be kept in an airtight container for 3-4 days. Store ingredients separately for best results and reheat the sweet potatoes when you're ready to eat.
• Make Ahead: Roast the sweet potatoes in advance, let them cool, and store them in the fridge. Prepare and store the toppings separately for an easy, quick assembly.

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Enjoy your Sweet Potato Berry Breakfast Boats! It’s a healthy, energizing way to start your day.