Breakfast Potatoes with Peanut Butter
A satisfying budget-friendly breakfast that is vegan, gluten free, and high in fiber. Easily made to serve one or a crowd.
chopped (4-6 ounces)
or peanut oil
flaky sea salt or kosher salt
Preheat the oven to 400*F. Line a baking sheet with parchment paper or foil for easier cleanup.
Toss the chopped sweet potato with the oil, and spread in an even layer onto the baking sheet. Roast for 25-35 minutes, stirring halfway through cooking.
Remove from oven and transfer to a bowl.
Add peanut butter to a small microwave safe bowl. Heat for 15-30 seconds until runny. Stir in maple syrup and drizzle over potatoes.
Sprinkle with salt, and enjoy!
Recipe from Living Well Kitchen https://blog.memeinge.com/breakfast-potatoes-with-peanut-butter/