Peach Stuffed Sweet Potato Breakfast Bowls
Holy sweet potatoes, this week! Did you see how gigantic those beauties are? I saw one and thought we could throw it around the yard like a football! Ok, enough with the jokes, lets chat food!
Do you crave sweet or savory? I'm a salty person myself, but sometimes I want a bowl of something sweet at breakfast. Perfectly Imperfect enough, sweet potatoes are versatile and make an amazing sweet breakfast bowl!
You might have gotten some peaches this week that were small and a little firm. After trying them, they aren't quite ripe yet, but do have some good flavor, which makes them perfect to cook down. I filled the pan with a few of them sliced and added some honey, walnuts and water. By the time the water cooks down the peaches are soft and sweet and the walnuts are coated in the syrupy honey, making an awesome bowl topper. I then added a large dollop of yogurt and a drizzle of almond butter. This bowl feels like such a treat, but is a great and healthy way to start your day. Let's get to it!
Peach Stuffed Sweet Potato Breakfast Bowls Serves 2. Ingredients 1 Perfectly Imperfect sweet potato, washed and dried 3 - 4 small Perfectly Imperfect peaches, sliced 1 Tablespoon of honey 2 Tablespoons of walnuts 1/4 cup water 1/4 cup yogurt 1/4 cup almond butter
Instructions 1. After your sweet potato has been washed and dried, poke the outside with a fork all over. This allows the sweet potato to steam without bursting. Microwave for 12 minutes (those babies are huge), or roast for 50 minutes at 375. I prefer to microwave for this dish, but either works. 2. While the potato is steaming, add sliced peaches, water, honey, and walnuts to a sauce pan and bring to a boil. Turn the heat to low and stir every 2-3 minutes, until the peaches are soft and the water has reduced into a sweet syrup. 3. Add your sweet potato to a bowl, and slice down the middle, making a well for all the toppings! Add the cooked peaches, yogurt, almond butter, and the cooked walnuts to your potato bowl. Enjoy!
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