Sick day, schmick day, double beat day. I hate sick days. I’m channeling my inner Randy Parker from “A Christmas Story” as I’m sitting on my living room couch, stuffy, sniffling, and overheated.
Well, at least a sick day is a good day to edit and watch mind-numbing TV shows.
On sick days, I certainly don’t feel like cooking, but I usually always do. I can only lounge on my couch for so long before I get antsy. I’ve seen these breakfast-centric sweet potatoes making their rounds on my Instagram feeds for sometime now. Looking extremely versatile, I decided to give one a shot.
I was going to go a nut butter and blueberry route originally, but something about yogurt and nuts called out to me instead. It was a decision I don’t regret. It’s filling and delicious, not to mention easy on the throat if you’ve got a sore one like I do!
I can’t wait to make this for breakfast again on a day when I’m not so down and out, but it was absolutely a comfort to me in my current sickly state.
Breakfast Sweet Potato with Yogurt & Walnuts
– 1 sweet potato or yam, scrubbed and dried
– 1/4 cup yogurt of choice (I use Siggi’s Vanilla Skyr)
– 4 walnuts, chopped
– 1 teaspoon ground cinnamon
1.) Preheat oven to 375°F.
2.) Pierce sweet potato a few times over its surface with a fork. Place on cooking sheet and place in oven for 45 – 50 minutes. Remove and allow to cool slightly, roughly 10 minutes.
3.) While potato is cooling, add chopped walnuts to a small frying pan and turn heat to medium-low. Sprinkle with cinnamon and shake in pan to coat. Cook for 3 – 4 minutes or until nuts become toasty; do not allow them to get too browned!
4.) Split sweet potato in half and fill / top with yogurt and walnuts. Eat immediately!