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Mashed Sweet Potato Breakfast Bowl diabetes friendly recipe

Mashed Sweet Potato Breakfast Bowl

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Makes 4 servings Calories 140 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Original Sweetener

Instructions

  1. 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.
  2. Reduce oven temperature to 375°F and line a rimmed baking sheet with parchment paper. In a medium bowl, mix oats, 2 packets 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.
  3. Remove skin from cooled potatoes and transfer to a medium bowl. Mash potatoes, 3 packets of Splenda Sweetener, almond butter, and vanilla together until smooth.
  4. Spoon potato mixture into bowls and top with oat mixture, blueberries, yogurt, coconut, flaxseeds, and the remaining packet of Splenda Sweetener. Serve and enjoy.

Nutrition Info Per Serving

Serving Size: ¾ cup

Calories 140
Total Fat 4.5g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 30mg
Total Carbs 22g
Dietary Fiber 4g
Sugars 8g
Added Sugars 1g
Protein 4g
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