Cooler temperatures have me gravitating towards root vegetables, hearty flavors, and tasty baked treats. Unfortunately, I rarely allow myself to eat treats at breakfast time, instead opting for cold cereal, a spinach-berry smoothie, or overnight oats.
Last year, I dabbled in no-flour baking with my banana bumps. Bananas are a wonderful combination of starchy-sweetness; and, in their mashed form, they make the perfect bonding agent for baked goods! Interestingly enough, sweet potatoes are very similar to bananas in that they can be easily used in baking. In addition, sweet potatoes are a great source of beta-carotene, vitamin C, vitamin B, potassium, and fiber.
Over the fall months, I've successfully made at least two sweet potato dessert-style cakes (maybe I'll make another one and write about it!). They turned out incredibly moist and sweet, without any added sugars. So, thinking back to my banana bumps...why couldn't I substitute sweet potatoes for bananas?
What follows is the triumphant metamorphosis of a root vegetable into a delicious breakfast treat!
Sweet Potato Breakfast Bumps
- 1 1/2 large sweet potatoes
- 1 1/2 cups oats
- 1/4 cup sweetener, such as agave, honey, or maple syrup
- 1 1/2 teaspoons cinnamon
- 1 handful raisins
- 1 handful sunflower seeds or pumpkin seeds (You can sub any sort of dried fruits or seeds!)
- (I wanted to add ground flax meal, but I forgot. Next time!)
Preheat the oven to 350, and wrap your sweet potatoes in tin-foil. Bake for one hour or until you can stab them easily with a fork. Leave the oven on because you will bake your cookies for about 20 minutes after mixing the batter.
Hint - If you cut the potatoes into smaller pieces, they will bake faster.
Another hint - bake the potatoes the day before to save time.
Grease a baking sheet, and set aside.
Next, whip the potatoes at a high speed, leaving the skins on for added nutrients and fiber. Add all the dry ingredients to the potatoes until evenly distributed.
Make 1/4 cup sized lumps and place them on your baking sheet. They won't rise, so it doesn't matter how close you place them on the sheet.
Bake for 20 minutes, cool, and enjoy!