If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavors. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving.
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For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
- 1 1/2 lbs sweet potatoes peeled and cut into 1-inchchunks
- 3 Tbsp almond butter or peanut butter
- 2 Tbsp maple syrup divided
- 2 Tbsp milk or unsweetened dairy-free milk
- 2 tsp orange zest optional
- 1 tsp cinnamon divided
- 3/4 tsp ginger powder
- 1 1/3 cups plain Greek yogurt or dairy-free yogurt
- 1 tsp vanilla extract
- 1 Tbsp butter or vegan butter
- 2 medium apples cut into 1/2-inch cubes
- 2 medium pears cut into 1/2-inch cubes
- 1/4 cup sliced pecans
- Steam or boil sweet potato cubes until very tender.
- In a large bowl, place cooked sweet potato and add nut butter, 1 Tbsp maple syrup, milk, orange zest (if using), 1/2 tsp cinnamon, ginger powder, and a pinch of salt; mash together. Or for a smoother mixture, place everything in a food processor or blender and blend until smooth.
- In separate small bowl, stir together yogurt and vanilla.
- In skillet over medium heat, melt butter. Stir in 1 Tbsp maple syrup and then stir in apple and pear cubes, remaining 1/2 tsp cinnamon, and a pinch of salt. Heat until fruit is tender, stirring a couple of times, about 3 minutes.
- To serve, place sweet potato mixture in serving bowls and top with yogurt, fruit, and pecans.
Per serving: 590 calories; 10 g protein; 23 g total fat (8 g sat. fat); 91 g total carbohydrates (32 g sugars, 14 g fiber); 68 mg sodium
