This is so simple, in fact, that I hesitate to call it a recipe. Basically, it is mashed sweet potato with vanilla and desiccated coconut, topped with cacao nibs and blueberries. If you have children, I suspect they could make it. I suspect they would enjoy it too, but you may not want to share it with them.
This tastes clearly of sweet potato, but the natural sweetness of the vegetable is enhanced beautifully by vanilla and coconut. The tart sweetness of blueberries provides a flavour contrast and the rich crunch of cacao nibs provides a texture contrast. It all comes together to taste delicious whilst also being jam-packed full of nutrition. Getting a serve of vegetables in at breakfast is always a bonus!
In addition to tasting good and being good for you, this takes about 10 minutes to pull together (2 minutes if using pre-cooked sweet potato). Who says there is no time for breakfast?
Sweet potato breakfast pudding
A delicious and easy breakfast that could also be a snack or dessert
Vegan and gluten free
Author: Bite-sized thoughts
1 small-medium sweet potato or half a large
1 tsp vanilla
2 tbsp desiccated coconut
1 tbsp cocoa nibs
Handful of blueberries
Cook the sweet potato until tender, in the microwave, on the stove top or in the oven. Allow to cool slightly.
Peel and mash the sweet potato in a medium bowl. Add the vanilla and coconut and mash to incorporate. Top with cocoa nibs and blueberries and serve.
Submitted to Healthy Vegan Fridays.
What is your favourite way to enjoy sweet potato?