Though not quite intentional, these past few weeks Andrew and I have been slowly transitioning away from refined grains – trading in our late night baguettes and crusty sourdoughs for bowls piled high with farro and purple potatoes, our morning granolas momentarily dormant in place of roasted roots and raw nuts. Giving our bodies and mealtime attitudes much needed little resets while consciously seeking seasonal ingredients as substitutions, no bite has resonated more than my now-beloved sweet potato breakfast boats. Replacing traditional morning cereals and porridges with a pre-roasted sweet potato, bulk prepared in advance for workweek ease, each boat in piled high with a nutritively balanced, sweet, salty, smooth, and crunchy combination of yogurt, nut butter, dried fruits, and raw nuts. I’ve been loving the addition of dried mission figs, chopped walnuts, and heaps of tahini, served alongside a piping mug of coffee.
Sweet Potato Breakfast Boats [makes 4 boats]
2 medium sweet potatoes
2 cups unsweetened yogurt (almond, coconut, or greek)
¼ cup nut butter (tahini, almond, peanut)
¼ cup raw nuts (walnuts, almonds, cashews, hemp)
¼ cup dried fruit (golden raisins, figs, dates)
1 ripe large banana, sliced into rounds
Preheat oven to 425 degrees F, rack in the middle. Link a baking sheet with parchment paper.
Thoroughly wash each potato, then make a half-inch slit lengthwise down each one’s center. Place on parchment, slit side up, and bake for 60-75 minutes, or until very soft to the touch. Remove from heat, half each potato lengthwise, then refrigerate until ready to serve.
To Assemble: place sweet potato half, flesh side up, in your favorite bowl. Top with ½ cup yogurt, 1 tablespoon each of nut butter, nuts, and dried fruits of choice, and a ¼ of the sliced banana.