My sweet potato addiction has spread far and wide. It’s the shining star of this bowl accompanied by seasonal fruits of similar tones.
The trick to making breakfast so enjoyable is preparing as much as you can the night before. You can steam the sweet potatoes and scoop them into an ice tray. I even drizzled honey right on top of each cube in the ice tray so it’s 100% ready to be thrown into the blender.
As with all nice cream, toppings are anything and everything. This would taste fantastic with some coconut granola or greek yogurt mixed in for sure. But since it’s July and all of my favorite fruits are in season, it’s figs and raspberries all the way. Truly a bowl of sunshine!
- 2 Frozen bananas
- ½ Cup steamed, then frozen sweet potato
- 1 Tablespoon honey
- golden raspberries
- dried mulberries
- banana chips
- Blend all ingredients until smooth and creamy (you might need to stop & scrape the edges a few times). Transfer to a bowl & top with figs, golden raspberries, dried mulberries, pistachios and banana chips!