BREAKFAST SWEET POTATOES, TWO WAYS

Baked sweet potatoes make for a hearty and satisfying breakfast, and they’re an easy option if you bake the potatoes in advance; just reheat them in a microwave or a 350°F (175°C) oven before serving. They lend themselves to both savory and sweet options. I’ve provided two of my favorite serving suggestions, but there are so many other ways to approach this easy breakfast. I’ve topped breakfast sweet potatoes with everything from leftover chili or White Bean Gravy (see this page) to various combinations of dried fruits and nuts.

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Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Put the sweet potatoes on the lined baking sheet and bake for 45 to 60 minutes, until fork-tender all the way through.

Step 2

Let cool brief l y, then split the potatoes lengthwise. Drizzle 1 teaspoon of the oil over the fl esh of each half, sprinkle with a tiny pinch of salt, and then use a fork to mash the fl esh, still in the skin.

Step 3

Top with the ingredients suggested below, or as desired.

Step 4

Top each potato with 6 ounces (170 g) plain or vanilla nondairy yogurt, ½ cup (120 ml) Maple Cinnamon Granola Clusters (see this page), a pinch of cinnamon, and a drizzle of maple syrup.

Step 5

Top each potato with ¼ cup (60 ml) Smoked Paprika Hummus (see this page) or any other hummus, ⅓ cup (about 60 g) cooked beans or lentils, and a handful of steamed greens or steamed broccoli fl orets. A drizzle of Everyday Lemon Tahini Dressing (see this page) is a nice extra touch.