Creamy Sweet Potato is an easy breakfast recipe that is quick to make and very healthy to eat, especially as morning breakfast. Sweet potatoes are rich in protein and fibre and vitamin A. Also, they keep you feeling full for longer. You can either boil or roast the potatoes a night before to use next morning as it will save time. They will soften while cooking. I use purple sweet potatoes as they are rich in antioxidants, but using any other ones is also fine.To make this, I boiled and gave a quick chop to sweet potatoes then, cooked with coconut cream to add rich flavour. Just before serving, I topped the mixture with a palm full of crispy cornflakes and roasted dry fruits. You can also eat the sweet potato. This recipe doesn't require any sugar since sweet potatoes contain natural sugar already, but if you like you can drizzle some honey over it.
Equipment
- pan
Ingredients
- 3 large sweet potatoes
- 1 cup coconut cream
- A pinch of salt
- 1 tsp cinnamon powder
- 1 tbsp butter or ghee
- 1/2 cup roasted dry fruits
- 1/4 cup cornflakes
- 1/4 cup dried melon & pumpkin seeds
Instructions
- Wash and boil/roast sweet potatoes for 20-30 mins then peel the skin off.
- Give them a rough chop and keep aside.
- Heat butter/ghee in a pan and add chopped sweet potatoes with a pinch of salt.
- Mix well, cover and cook for about 5 mins until soft.
- Add coconut cream and cinnamon powder, mix well, cover and cook again for 2-3 mins.
- Turn off the heat and let it steam for a while.
- Top with dry fruits, seeds and cornflakes to serve. Adding cornflakes adds up a nice crisp over the hot dish. Enjoy.
Notes
Refrigerate and try the sweet potato mix cold, as dessert too, with or without above toppings. You will love it 🙂