Sweet Potato Breakfast Skillet Cookie

Sweet Potato Breakfast Skillet Cookie: A Busy Mom's Delight

Mornings are crazy, aren't they? Between getting kids ready for school, packing lunches, and trying to sneak in a quick workout before work, finding time for a healthy and delicious breakfast often feels impossible. That's where this Sweet Potato Breakfast Skillet Cookie comes in. It's a game-changer for busy moms like me who need a breakfast that's both nutritious and convenient.

I stumbled upon this recipe while searching for healthier alternatives to traditional breakfast pastries. I was immediately drawn to the use of sweet potato, a surprisingly versatile ingredient that adds a subtle sweetness and a boost of vitamins. The flax eggs are a brilliant substitution for regular eggs, adding a nice binding texture without the cholesterol. And the best part? It's a one-pan wonder! No more messy dishes to add to my already overflowing sink.

This skillet cookie is incredibly easy to prepare the night before. Simply mix all the ingredients together, pop it in the fridge, and bake it in the morning. It's ready in under 30 minutes, and the aroma that fills your kitchen while it bakes is pure breakfast bliss. My kids absolutely devour this – sneaking extra pieces when they think I'm not looking. It's the perfect way to start the day with a smile, knowing I’ve provided them with a healthy and tasty breakfast.

The texture is incredible; slightly crispy on the edges and soft and chewy in the center. The sweetness from the maple syrup and sweet potato is perfectly balanced, making it a satisfying and not overly sweet breakfast treat. It's also incredibly versatile. Feel free to experiment with different nuts, seeds, and dried fruits to create your own unique flavor combinations. I've tried it with chopped walnuts and dried cherries, and it was just as delicious.

One of my favorite things about this recipe is its versatility for meal prepping. I often bake a large batch on the weekend and portion it out for individual breakfasts throughout the week. This is a lifesaver on those crazy busy mornings when even finding time to make toast seems like a Herculean task. The leftovers are perfectly fine at room temperature for a couple of days and can be stored in the fridge or freezer for longer-term preservation.

This recipe has become a staple in our household. It’s a perfect blend of convenience, health, and deliciousness, making it a true winner in my book. If you're a busy mom looking for a quick and easy breakfast that your family will love, I highly recommend giving this Sweet Potato Breakfast Skillet Cookie a try. You won't be disappointed. I'm sure this will quickly become a regular part of your morning routine.

Serving Suggestions

This versatile breakfast skillet cookie can be enjoyed in a multitude of ways:

• On its own: A simple slice is a satisfying and delicious breakfast.
• With yogurt and fruit: Pair a slice with your favorite Greek yogurt and fresh berries for an extra boost of protein and antioxidants.
• As part of a breakfast board: Include it alongside other breakfast staples like eggs, bacon, or avocado toast for a more substantial and varied meal.
• With a drizzle of nut butter: A drizzle of your favorite nut butter adds a nutty flavor and extra healthy fats.

No matter how you choose to serve it, this Sweet Potato Breakfast Skillet Cookie is sure to become a family favorite. So go ahead, give it a try and let me know what you think in the comments below!

Step-by-step

• Preheat oven to 325 and spray a large 10-inch cast iron skillet with avocado oil or lightly grease with coconut oil.
• In a large bowl, add your flax eggs and allow to gel for 5-10 minutes.
• Next, add the sweet potato, nut or seed butter, maple syrup, almond flour, baking soda, cinnamon, and nutmeg and stir well to combine.
• Fold in the dried cranberries and pecans.
• Pour/scoop mixture into the greased skillet and spread with the back of a spatula until the surface is even. (If your spatula is sticking to the mixture, try dipping it in water first!)
• Press more pecans and dried cranberries on top, if desired.
• Bake your skillet cookie for 20-25 minutes, until golden brown on top and firm to the touch. The outer edge should start to pull away from the perimeter of the skillet.
• Allow skillet cookie to cool at room temperature, then slice using a pie server and enjoy!
• Store leftovers at room temp for 2-3 days, refrigerate for 5-7 days, and freeze for long term storage.