Sweet potato bowl

1 sweet potato
2 eggs, whisked
1 ripe banana, peeled and mashed
1 tablespoon coconut oil or ghee
1/4 teaspoon cinnamon
sea salt, to taste

Topping Ideas (not calculated)
fruit like cherries, figs, blueberries, sautéed apples
dried fruit like dried cherries, raisins, blueberries, or no-sugar-added dried cranberries
nuts like slivered almonds, walnuts, or pecans
nut butter like almond butter or sun butter
seeds like pepitas, chia seeds, hemp seeds
cacao nibs
unsweetened flake coconut
coconut cream
coconut butter

I mix mine with almonds, unsweetened coconut and fresh cranberries.

Cook potato (I roast min, wrapped in foil, in a 400 oven for an hour or so).

Make sure your sweet potato is very hot; if not coming straight out of the oven or Instant Pot, reheat it until it is. This step is vital in cooking the whisked egg. Peel sweet potato.

In a medium bowl, combine sweet potato and whisked eggs. Mash, moving pretty quickly, until the sweet potato is smooth and the mixture is totally combined. Continue mashing until the egg loses its gloss, giving it about 30 seconds to 1 minute to "cook."

Add the banana, oil/ghee, cinnamon, and salt and mash again until very smooth. Taste and add more salt or cinnamon, if desired.

Top with toppings and serve.

Serving Size: Makes 2 roughly 1 1/2c servings

Number of Servings: 2

Recipe submitted by SparkPeople user BUUKWORM14.