Cinnamon-Spiced Sweet Potato Breakfast topped with Pecan Granola and Blueberry Sauce

Name: Cinnamon-Spiced Sweet Potato Breakfast topped with Pecan Granola and Blueberry Sauce
Cuisine: American
Ingredients: FOR THE SWEET POTATO MIXTURE:; 2 cups baked sweet potatoes with skins; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon allspice; 1/8 teaspoon cardamom; 1 cup unsweetened soy, hemp or almond milk; 1/4 cup unsweetened coconut flakes; 2 tablespoons ground flax seed; FOR THE TOPPING:; 3/4 cup old fashioned oats; 1/2 cup coarsely chopped pecans; 4 regular or2 Medjool dates, pitted and chopped; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; FOR THE BLUEBERRY SAUCE:; 2 cups frozen blueberries; 3/4 cup water; 1 tablespoon blueberry all-fruit spread

6 steps

Updated at: Thu, 17 Aug 2023 03:49:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories464.7 kcal (23%)

Total Fat19.4 g (28%)

Carbs67 g (26%)

Sugars26.5 g (29%)

Protein9.7 g (19%)

Sodium62.2 mg (3%)

Fiber11.9 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupssweet potatoes

baked, with skins

1 teaspooncinnamon

1 teaspoonvanilla extract

¼ teaspoonallspice

⅛ teaspooncardamom

1 cupunsweetened soy milk

hemp or almond

¼ cupunsweetened coconut flakes

2 tablespoonsground flax seed

¾ cupold fashioned oats

½ cuppecans

coarsely chopped

4medjool dates

regular, pitted and chopped

1 teaspooncinnamon

1 teaspoonvanilla extract

blueberry sauce

for the

2 cupsfrozen blueberries

¾ cupwater

1 tablespoonblueberry spread

all-fruit

Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

To prepare the sweet potato mixture, blend the baked sweet potatoes, cinnamon, vanilla, allspice and cardamom until completely smooth. Mix non-dairy milk, coconut and ground flax seed and chill for 10 minutes. Add to the sweet potato mixture and blend.

Step 3

To prepare the topping, combine the oats, pecans, dates, cinnamon and vanilla in a medium bowl. Evenly distribute on a parchment-lined baking sheet and bake for 10-12 minutes, stirring occasionally.

Step 4

Prepare the blueberry sauce by combining the blueberries, water and fruit spread in a medium saucepan. Cook on medium-low heat, stirring frequently until reduced by half.

Step 5

In 4 small bowls, layer the sweet potato mixture, the topping and the blueberry sauce. Refrigerate until ready to eat.

Step 6

Note: For a nice presentation as well as a portable breakfast, layer mixture in 12 ounce Mason jars. Seal and refrigerate.

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