Am I the only one who cannot seem to pull it together for breakfast? Sometimes I think I am when I hear about the exciting things others are serving up. I’ve tried them all – eggs, oatmeal, smoothies, pancakes. These are our usual breakfast items and they have suited us well.
Except, for some reason, I tend to get stuck on one for so long that everyone has had enough. More pancakes? Mutiny. Oatmeal? Gut bomb, they cry. Eggs? Sure, but what else you got? Smoothies? It’s too cold!
And then I start to wonder if there’s anything I could make that would please them all. I’m no short order cook and we simply don’t attempt to make everyone happy at the table all of the time. I do, however, like to keep the children well-nourished and give my husband something beyond a gut bomb since he tends to need more easily digestible foods than others.
Enter the breakfast sweet potato. It’s hot and comforting, easy on the belly, and easily topped with just about anything you might love on your usual breakfasts.
We generally find sweet potatoes quite easy to digest and for that reason, they make a great porridge substitute. It’s a hit now that the weather has turned colder and it’s easy to pop them in a 350-400 degree oven for about an hour before breakfast. Then serve them up as the little ones roll out of bed.
We top our sweet potatoes like we would our porridge:
- Grass-fed butter or coconut oil
- Nut butter
- Hemp or Chia Seeds
- A pinch of sea salt
- Fresh or dried fruit
For a little extra protein I usually serve them with fresh goat milk and/or fried eggs.
The added bonus is that they easily convert to the day’s baby food!
