Sweet Potato Breakfast Bowl

This sweet potato breakfast bowl is a simple, make-ahead sound breakfast that helps me to remember sweet potato dish!

In the event that you don't care for sweet potatoes as well as almond margarine, this sweet potato breakfast bowl likely won't mystically alter your perspective. However, in the event that you cherish almond margarine and sweet potatoes independently and have never attempted them together, I certainly suggest it.

This is my current go-to breakfast/nibble/solid pastry. It's delightful and a much needed reprieve from oats!

Ingredients
For two servings:

16 oz. sweet potato (1 very large or 2 small)
Honey to taste*, OR half of a small, slightly ripe mashed banana for sweetness
Cinnamon to taste
2 tablespoons raisins*
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 lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 80 minutes, or smaller sweet potatoes for around 65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes before peeling.
Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a mashed banana).
Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter. If enjoying later, top with almond butter just before serving and reheating.

Notes
*Omit honey for Whole30 compliance.
*Dried fruit and raisins are Whole30 compliant, although the program recommends not overdoing it on fruit.