Sweet Potato Breakfast Bowl

This is kind of like eating a twice baked potato, except it is sweet and filling for breakfast.  I cook the potatoes and prepare the bowls ahead of time; then all that’s left is to heat them in the microwave for a scrumptious breakfast.  This recipe makes two servings.

2 sweet potatoes
1 tablespoon almond butter
½ teaspoon ground cinnamon
¼ cup pecans
¼ cup raisins

1.Preheat oven to 375 degrees Fahrenheit.
2.Wash and poke the sweet potatoes with a fork. Dry and wrap each one in foil.  Place in the oven for 80 minutes.  Cool for 15 minutes.
3.Peel the potatoes and cut into chunks that will go in a large bowl.  Add the almond butter, cinnamon, and honey, mixing thoroughly.
4.Separate into two bowls and heat up in the microwave if cold.  Sprinkle each bowl with pecans and raisins before serving.

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