Sweet Potato Breakfast Bowls

For sweet potatoes:

2 large sweet potatoes

1 Tbsp. avocado oil

~1 tsp. kosher salt

1 Tbsp. butter or ghee

1 Tbsp. pure maple syrup

1 tsp. ground cinnamon

For serving:

Plain Greek yogurt (or dairy-free yogurt of your choice)

Prepared granola, such as my Orange Cardamom or Golden Spice granolas

Fresh or frozen berries

Assorted seasonal fruit

1. Preheat oven to 425 degrees F.  Wash and dry sweet potatoes well.  Cut sweet potatoes in half. Brush cut side with avocado oil, and sprinkle with salt. Place cut-side down on a baking sheet.
2. Bake sweet potatoes 40-45 minutes, or until easily pierced with a knife all the way through.  
3. Allow sweet potatoes to cool until they can be handled.  Remove skins, and place sweet potato flesh in a large mixing bowl.
4. Add butter/ghee, maple syrup, and cinnamon to sweet potatoes, and mash with a fork or potato masher until smooth.  
5. Store mashed sweet potatoes in the fridge for up to 3-5 days.

To assemble bowls:

1. Place about 1/2 cup mashed sweet potato in a bowl.  You can either reheat the sweet potato mash in the microwave to serve them warm, or simply serve them cold.
2. Add yogurt, granola, berries, and fruit to your preferences, and enjoy!