I’m having trouble starting this simple recipe post after having shared my most personal post to date earlier this week, not gonna lie. (In case you missed it you can read it here.) However, I really am excited about sharing this one so it shouldn’t be that difficult.
Wow, September disappeared into October, how did that happen? The days are quickly getting shorter and the chill in the air seems to be here to stay so I’m cozying up my recipes and I hope that you’re as excited about this as I am. This sweet potato bowl is a current favorite of mine with all of it’s comfort-food vibes and versatility. During the summer while I was recovering from my 4-wheeler accident this became my go-to breakfast.
It’s definitely not the most common morning fare but honestly it shouldn’t be all that strange considering sweet potatoes are a staple around the holiday season. Have you ever just wished you could find an acceptable way to eat sweet potato casserole (which, let’s be real, is basically a dessert item) all year long? Well, I’m here to make your wish come true, my friends!
It’s also a great source of protein but the protein doesn’t come from a powder. In fact, you may be surprised to read it comes from egg whites, that’s right! Much like the popular egg white oatmeal recipes that you may be familiar with, this sweet tater bowl gets it’s wonderful consistency from the same basic ingredient.
It’s thick, it’s creamy, it’s fast, and it’s definitely filling. Plus, it’s a little bit similar to a bowl of oats or cream of wheat. Just another form of warm carbs, right? I love to top it with all kinds of things based on my cravings but my go-to is always berries of course. Aside from that I’ll maybe add Greek yogurt, nut butter, and then something crunchy or chewy like granola or, as in the pictured bowl, squares of a protein bar. Ooooh, and a sprinkle of pumpkin seeds to go with my Autumn mood.
I’ve also tried a vegan version of this using protein powder in place of the egg whites and pudding mix and it’s just as good and then I made a chocolate version that was like dessert -> oh my goodness YES! So let me know if you want me to share those versions.
I hope you’re enjoying you’re month so far and I quickly wanted to mention that I was so deeply sorry to hear about the events in Las Vegas recently and my heart and prayers go out to all of those affected. At times like these it’s easy to feel overwhelmed by the ripple effects and sadness of it all but that’s when we need to lean on each other for support the most. Stay strong you guys!
Are you a fan of sweet potato casserole during the holidays? Well this is a delicious way to enjoy sweet potatoes in the morning all year long and make it your own!
- 46g (3 tbsp) egg whites
- 150g (about 1/2 of a medium) sweet potato, baked.
- 3g (2 tsp) sugar free vanilla pudding
- pinch of pink sea salt
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- plain or sweetened yogurt
- protein bar cubes (I used GoMacro)
- berries or fruits
- nut butter (I used peanut butter)
- honey or maple syrup
- nuts or seeds (I used pumpkin seeds)
- Peel the sweet potato and mash it in a small bowl until there are no lumps left, set aside.
- Warm the almond milk in a small saucepan until simmering, then add the mashed sweet potato, salt, cinnamon, and spice and stir well.
- Bring the mixture to a simmer until it starts to thicken then reduce heat to lowest setting and quickly whisk in the egg whites and pudding powder. Remove from heat and pour mixture into a serving bowl. Top with all the topping you'd like such as yogurt, berries, protein bars, or nut butters!
For the recipe without topping: Kcal: 185 Protein: 8.5 Carbs: 34 Fat:1.5