Sweet Potato Breakfast Boats
Sweet potatoes are a delicious and versatile, yet often overlooked, breakfast food. They can stand in for toast when sliced thin, cooked on a cast-iron skillet and topped with avocado, and they offer a healthier way to do hash browns. Here, we make them into boats we can fill with our favorite toppings. We went with a Southwest theme for this recipe, but you can really use anything you have sitting in your pantry or fridge. Chickpeas, broccoli, bell pepper, spinach—get creative!
Ingredients:
1 medium sweet potato
½ medium avocado , mashed
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ cup black beans ,drained and rinsed
½ cup frozen corn , thawed
¼ cup salsa
salt , to taste
pepper , to taste
Instructions:
Using a fork, poke holes all around the sweet potato. Place it on a paper towel or microwave-safe plate and microwave for 8 to 10 minutes, or until cooked through.
Cut the sweet potato in half lengthwise, and then, with the fleshy parts facing up, cut a slit lengthwise down the middle of each half. Use a couple of forks to split open the sweet potato halves so you’re left with little pockets.
In a small bowl, mash the avocado with the cumin and cayenne. Then, fill each sweet-potato boat with the avocado, followed by the black beans, corn and salsa. Season with salt and pepper to taste.
Recipe Notes:
When I made this I used a whole avocado between the two servings and seasoned the sweet potato before I added the toppings.
To prepare the corn just remove from the freezer and pour over some hot water. Leave for a couple of minutes then drain.
