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Mashed Sweet Potato Breakfast Bowl

Name: Mashed Sweet Potato Breakfast Bowl
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Breakfast, Diabetes-Friendly Recipes
Ingredients: 2 medium sweet potatoes; 1/4 cup old fashioned rolled oats; 6 sachets Splenda® Sweetener, divided; ½ teaspoon olive oil; ¼ teaspoon ground cinnamon; 1 tablespoon no salt or no salt added almond butter; 1 teaspoon pure vanilla extract; ½ cup blueberries; 1 cup plain nonfat Greek yogurt; 2 tablespoons unsweetened toasted coconut flakes; 1 tablespoon flaxseeds

Makes 4 servings Kilojoules 711.28 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Original Sweetener

Ingredients

2 medium sweet potatoes

1/4 cup old fashioned rolled oats

6 sachets Splenda® Sweetener, divided

½ teaspoon olive oil

¼ teaspoon ground cinnamon

1 tablespoon no salt or no salt added almond butter

1 teaspoon pure vanilla extract

½ cup blueberries

1 cup plain nonfat Greek yogurt

2 tablespoons unsweetened toasted coconut flakes

1 tablespoon flaxseeds

Nutrition Info Per Serving

Serving Size: 1 cup

Energy	170
Protein	9g
Total Fat	5g
- of which saturates	1.5g
Cholesterol	5mg
Carbohydrate	23g
- of which sugars	9g
Dietary Fibre	4g
Sodium	40mg

Instructions

Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil. Prick sweet potatoes with fork and place on prepared baking sheet. Bake until potatoes are fork-tender, about 35-45 minutes. Set aside to cool for 10 minutes.
Reduce oven temperature to 375°F and line a rimmed baking sheet with parchment paper. In a medium bowl, mix oats, 2 sachets of Splenda Sweetener, oil, and cinnamon together until combined. Spread in an even layer onto a prepared baking sheet. Bake until lightly toasted, about 10-15 minutes. Set aside and let cool completely.
Remove skin from cooled potatoes and transfer to a medium bowl. Mash potatoes, 3 sachets of Splenda Sweetener, almond butter, and vanilla together until smooth.
Spoon potato mixture into bowls and top with oat mixture, blueberries, yogurt, coconut, flaxseeds, and the remaining sachet of Splenda Sweetener. Serve and enjoy.