Recipe of the Month: Sweet Potato Breakfast Bowl

Servings 6 

298 calories, 39.4 carbohydrates, 8.5 fat, 19.9 protein 

Ingredients: 

18 oz sweet potatoes, cut into small pieces 

24 egg whites 

6 tbsp almond butter 

3 cups of fresh or frozen blueberries 

1 tbsp cinnamon 

Courtesy of Kati Epps

Directions: 

1. Boil sweet potatoes until soft in a medium pot. Drain potatoes and return to the pan. Add egg whites and mix/mash with 1 tbsp cinnamon until you create a creamy mashed sweet potato. Turn the burner back to medium heat and stir frequently until sweet potatoes are fluffy and the egg is cooked through (about 5 minutes).  
2. Divide into 6 containers. 
3. Upon serving, rewarm for 45 to 60 seconds and add almond butter and blueberries. Serve and enjoy. 

Other topping options: 

• Shaved almond slivers 
• Walnut bits 
• Banana slices 
• Strawberry slices 
• Apple slices 
• Peach slices 
• Flax seeds 
• Chia seeds