Breakfast, Sweet Breakfast
I’m a big believer in not forcing yourself to eat things you don’t like. But I also believe in retrying foods you think you don’t like. Taste buds change and if you keep reintroducing foods, you may find yourself pleasantly surprised that you do, in fact, like Brussels sprouts. Like the time I saw my husband down 10 asparagus spears in a matter of seconds after years of him leaving them on his plate. “I don’t know why, but they are really good all of a sudden,” he said.
I didn’t question it.
So, that’s why I continuously try sweet potatoes. I really just don’t like them, but I WANT to so badly. They’re full of vitamins, potassium, and fiber and contain beta-carotene which is a powerful antioxidant. I don’t wanna miss out on that, but y’all, this Southern girl just can’t…
Until this morning.
Now, I know I’ve got this pretty new blog and most bloggers give you lots of pretty pictures of the cooking process, but I really didn’t think I’d be sharing this. I mean, I don’t like sweet potatoes, so I figured this plate was going in the trash. Well, not the actual plate because that was a wedding gift, but you know what I mean…
So I only have a photo of the finished product. But the recipe is so easy, you don’t need step-by-step photo instructions. I believe in you, and you can do this. Just like I believed that one day I would like sweet potatoes, and that day came today. Because, pumpkin cream cheese…
Just look at this masterpiece…
This was really a treat this morning. And the only hard part was waiting for the sweet potato to cook, but even that wasn’t bad since they were slices, so they cooked in half the time of a whole potato.
Sweet Potato Slices
1 small to medium sweet potato, sliced evenly into approx 1/2 inch slices
1 tsp coconut oil, melted (I used coconut oil spray)
Toppings (or get creative and come up with your own)
cream cheese (I used pumpkin, but plain with honey and cinnamon would be great too)
Preheat oven to 425.
Brush coconut oil on both sides potato slices and sprinkle with salt.
Place potatoes in oven and bake for 10 minutes, flip potatoes, and bake for 10 more minutes or until tender.
Top half with almond butter (peanut butter would have been really good too) and banana.
Top the other half with flavored cream cheese. (I have to say that the pumpkin cream cheese was such a treat.)
Sprinkle all with cinnamon and ENJOY!
The cinnamon cranberry goat cheese we had before Thanksgiving dinner would be a fun option. I’m sure the slices would be great on their own, but for a sweet potato hater like me, the toppings are what made it!
Let me know if you try it or if you have more toppings ideas!