This is what I’m currently eating for breakfast/brunch every day, which you undoubtedly know if you follow me on instagram (@highcarbhappy). It takes a little planning ahead to make sure there’s soaked chia and a baked sweet potato, but you can make the components ahead in larger batches. It’s not much hands on time. :)
I have 1 large or 2 smaller sweet potatoes for a meal. I am currently obsessed with the purple ones, but you can just as well use the white fleshed ones. I suppose orange would be fine too, but that would be quite a different flavor profile. I’m not as partial to the taste of orange sweet potatoes, so I probably won’t use them for this. I like those better as oven fries.
I bake my sweet potatoes by putting them in the unheated oven, directly on the rack, with a pan to catch juices underneath. Poke them three times with a fork. Then bake at 425 for 45/60/80 minutes, depending on size (small/medium/large). Then turn the oven off and let the potato just continue to cook in the slowly cooling off oven for at least an hour.
I top the warm sweet potato with a bit of chia pudding, made from:
- 1 TBSP chia seeds
- 1 cup water
- 1 TBSP coconut / almond / cashew / brazil nut (Note: I often make these chia pods several at a time with 1/4 cup of nuts + 4 cups water)
Blend the nuts with the water and strain through a nut milk bag. Then put in bowl with chia seeds and let soak overnight in the fridge. Best to shake or stir the chia up so that it’s not just one huge clump.
Top with your favorite fruit: blueberries, raspberries, strawberries, peaches, cherries, bananas … all of these would be great!