Breakfast Sweet Potato Split | Vegan, Gluten Free
Recipe and Photo by: Flora and Vino
Enjoy this warming breakfast treat using our pecan butter as that extra sweet and tasty ingredient. Vegan, Gluten Free.
1 small-medium sweet potato
1 Tbsp Artisana Pecan Butter
1-2 Tbsp plant-based yogurt
½ cup fresh berries (blueberries, raspberries)
1 Tbsp granola of your choice
1 Tbsp dairy-free dark chocolate chips or cacao nibs
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Scrub the sweet potato and stab it several times with a fork. Place the sweet potato on the baking sheet and transfer the sheet pan to the oven. Bake the sweet potato for ~50-60 minutes, or until the sweet potato is oozing and the flesh is very tender.
Remove the sweet potato from the oven and allow it to cool for 5-10min before serving.
Once cooled, split the sweet potato in half with a knife and top it with plant-based yogurt, Artisana Pecan Butter, fresh berries, granola, and dark chocolate chips.
Serve immediately and enjoy!