Want a quick, low-carb breakfast? Have a strange, yet wonderful, addiction to sweet potatoes?
(Let’s be friends.)
I’m a lazy person. I love to cook, but I can’t stand details. When I make something, there’s rarely a recipe. A little of this, a little of that, then cook as quickly as possible.
So if you’re like me you’ll love this one. Four ingredients, five minutes of input, and 30 minutes to cook (or less!).
Plus, sweet potatoes are a great source of fiber, vitamin a, and healthy carbohydrates. Aaaaand they’re a vegetable.
(Vegetables for breakfast?? Look at you, being super healthy! Let that slip out at work today: “Yeah, I had a whole serving of vegetables before 8 am….”)
Toasted Pecan Sweet Potatoes
Ingredients (for one serving):
- 1 small sweet potato
- 1/4 c. pecan halves
- unrefined sea salt
Wash one sweet potato for each person. And two for yourself.
Bake on a baking sheet at 400 until skin is dark and crispy, and inside is soft.
Slice each potato slightly open, but don’t cut completely in half. Stuff potatoes with pecans and return to oven. Bake for another 5-10 minutes, until pecans are toasted.
Serve, toppped with butter and unrefined sea salt to taste.
Pair with a fried egg or slice of ham for a filling, balanced breakfast. Or lunch. Or dinner.
Replace butter with coconut oil, and use raw pumpkin seeds instead of pecans. Yummy!
Time saving tip:
Bake your potatoes the night before, then stuff and toast in the morning. OR make, stuff, and toast several in advance, wrap each potato in aluminum foil, and store in the fridge. They can be re-heated and served whenever.
Let me know what you think! Leave a comment below with YOUR favorite way to fix sweet potatoes.
Wishing you the best of health,