Ingredients

The following ingredients have 2 Servings
  • 1 medium sweet potato (approximately 5 ounces, see Notes)
  • 2 large eggs
  • 1 medium ripe banana (peeled)
  • 1 tablespoon ghee
  • ¼ teaspoon cinnamon (plus more to taste)
  • 1 pinch sea salt (more or less to taste)
  • fruit (cherries, figs, blueberries, or sautéed apples)
  • dried fruit (dried cherries, raisins, blueberries, or no-sugar-added dried cranberries)
  • nuts (slivered almonds, walnuts, or pecans)
  • nut butter (almond butter or sun butter)
  • seeds (pepitas, chia seeds, or hemp seeds)
  • cacao nibs
  • unsweetened flake coconut
  • coconut cream

Instruction

  • Cook sweet potato using desired method (see Notes below). Sweet potato must be very hot in order to cook eggs.
  • While sweet potato cooks, crack eggs into large bowl. Whisk eggs together vigorously until mixture is pale in color and no longer streaky. Set aside.
  • Carefully transfer cooked, hot sweet potato to cutting board. Working quickly, slice skin of sweet potato open and peel away as much skin as possible. Scoop flesh of sweet potato out of skin and add to bowl with whisked eggs.
  • Quickly mash sweet potato and eggs together until sweet potato is smooth and mixture is fully, thoroughly combined. Continue mashing another 30 to 60 seconds more, until eggs are no longer glossy. This indicates eggs are cooked and safe to eat.
  • Add banana, ghee, cinnamon, and sea salt to bowl. Mash all ingredients together until fully combined. Mixture should be very smooth. Taste and adjust cinnamon and sea salt as desired.
  • Divide sweet potato mixture into 2 equal portions. Top each portion with desired toppings and serve warm.