I love sweet potatoes for breakfast. They’re warm, filling, and tasty. I count a half of one as a serving, so I have no idea what possessed me to buy six and roast them all. It would take me forever to eat them. So, I decided to make them freezeable and ready for on the go, which is how I do breakfast.
This recipe makes 12 servings.
5-6 sweet potatoes
2 tablespoons Brown sugar
1 teaspoon cinnamon
Pinch of salt
Nonstick cooking spray, a muffin tin, and an immersion blender were my tools.
Take six sweet potatoes and put them on a pan. Make cleanup easier by covering the pan with some foil. Roast at 400 until you can stick a fork into them easily. It’s better to err on the side of cooking more than less.
Take them out and let them cool. Mine sat in the fridge overnight.
Remove the skin with your hands. They should peel very easily. If they don’t, you didn’t cook them long enough!
If you’re using organic sweet potatoes, you could clean them well prior to roasting and potentially keep the skin on, but even knowing there are tons of vitamins in the skin I just can’t get behind that idea. Blah.
I put them in a bowl with two tablespoons of brown sugar, a pinch of salt, and one teaspoon of cinnamon. I then used my handheld immersion blender and mashed them all up. You can add a little water or melted butter to make this easier (or richer) but I didn’t add anything, just made my blender do more work.
I then chopped 14 almonds. Yes, 14. I count 7 as a serving and I figured I’d put them in 6 of my total 12. So, that’s 1/3 of a serving of almonds in each serving.
I know I’m getting technical and into some serious math here, but hey– if you’re counting calories and getting healthy, counting out seven almonds and putting the rest away without eating more some heavy shit. If you’re watching everything, then watch it all!
I used some nonstick spray and sprayed a muffin tin. All of my mash fit perfectly into the 12 cups.
I added the nuts to my batch of potatoes after scooping six plain.
You could top with butter, more brown sugar, or whatever you’d like. I left them plain.
BUT WAIT. I forgot a little vanilla extract. So, I poured some into the lid and verrry carefully poured it on top of each serving. I made a half capful last for all 12, so a few drops.
Bake at 375 for 12 minutes. I let them cool and then scooped out and put on a cookie sheet to freeze. They won’t keep their muffin tin shape but you will get portion control. Or, scoop out and eat immediately!
Before freezing, freeze these individually before putting in a bag or container, or else they will all stick together.