One of my favorite dishes at Thanksgiving is Sweet Potatoes with Marshmallows on Top. Because of this, I am always looking for ways to add sweet potatoes (or yams) into my diet throughout the year. So this bowl recipe has me so excited!! You can eat it for breakfast, lunch or dinner, hot or cold. You can roast or boil the potatoes ahead of time- it’s fabulous and healthy.

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Cranberry Pecan Sweet Potato Bowl

Ingredients:

2 large sweet potatoes (yams- whatever- the orange ones), cooked

1/4 cup water

1 1/2 TBSP butter (or coconut oil)

1 TBSP brown sugar (optional)

1/2 tsp cinnamon

2 dashes grown nutmeg

1 dash ground ginger

1 dash ground cloves

1/4 tsp salt

(splash of vanilla- optional)

1/2 cup dried cranberries (craisins)

1/4 cup pecan pieces

1/4 cup shredded coconut (I used unsweetened)

chia sees (to sprinkle on top)

*If you don't have all these individual spices- use about a teaspoon of pumpkin pie spice.

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Directions:

To cook your sweet potato you can either boil it, or bake it. If you’re having this for breakfast, I’d do this the night before.

If you are boiling: Peel and slice the sweet potatoes. Put in a pot and cover with water. Bring to a boil for 20-25 minutes. They are done when they are very tender when poked with a fork. Drain the water. If you are roasting the potatoes in the oven, poke them with a fork, put them in an oven safe dish, and pop them in the over at 400 F degrees for and hour, maybe 15 minutes more if they are huge. You can also use canned, in a pinch, but I prefer fresh.

Get out your hand mixer and whip together everything except the cranberries, coconut, pecans and chia seeds. Sprinkle remaining ingredients on top.

Makes 4-6 servings.

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