Try this breakfast recipe or share your own.
- 2 small to medium sweet potatoes baked and mashed
- 1 banana, mashed
- 1 teaspoon cinnamon or pumpkin pie spice
- dash of salt
- optional ingredients:
- 1 tablespoon chia seeds
- 1 tablespoon ground flax
- splash of coconut or almond milk (to either stir i
- roasted and mashed pumpkin or winter squash (note i usually cut back on the amount of sweet potato i use if i add this)
- raisins
- optional toppings:
- almond butter or nut butter of choice
- unsweetened shredded coconut
- cacoa nibs
- coconut cream
- Carbohydrate 37.6005062467284 g
- Cholesterol 0 mg
- Fat 59.6759537481533 g
- Fiber 14.0190871576544 g
- Protein 7.87705249901525 g
- Saturated Fat 51.1331299998083 g
- Serving Size 1 1 Serving (145g)
- Sodium 110.836624993514 mg
- Sugar 23.581419089074 g
- Trans Fat 3.64802549987296 g
- Calories 672 calories
Step-by-step
- In a medium bowl, mash together the sweet potatoes, banana, cinnamon and salt.
- Add optional ingredients of your choice.
- Reheat in a small pan or in microwave.
- Finish with toppings of your choice and serve.
Vibrant orange sweet potato mash releases a warm, fragrant aroma of cinnamon while retaining a dense, velvety consistency that coats the spoon. Baking the tubers whole beforehand caramelizes their natural sugars through the process of starch conversion, yielding a much sweeter base than boiling ever could. When combining dense root vegetables with softer fruits like a ripe banana, thoroughly incorporating both elements prevents pockets of heavy starch from dominating the mouthful.
Managing Variations and Texture
Adjusting the moisture content requires careful observation because different varieties of sweet potatoes absorb liquids differently. Adding a splash of coconut or almond milk will loosen a stiff mixture, but add it one tablespoon at a time to avoid drowning the delicate balance of starches. Chia seeds and ground flax act as structural binders while introducing subtle nutty notes, though they absorb free moisture and thicken the bowl significantly over a five-minute resting window. Roasting winter squash as a partial substitute for the potato requires reducing the primary tuber amount by roughly twenty percent to keep the final moisture levels stable.
- If the mixture turns too watery from excessive plant milk, fold in an extra tablespoon of ground flaxseed to absorb the excess liquid without altering the core flavor profile.
- Using a standard hand potato masher produces a rustic, textured bowl, whereas running the warm ingredients through a food processor yields a completely smooth, pudding-like consistency.
- Reheating the base in a small saucepan over medium-low heat for four minutes allows the starches to distribute heat evenly without scorching the natural sugars on the bottom of the pan.
