I was looking for something protein rich, filling, and in line with my anti-inflammatory regimen. This spin on the baked potato hit the spot!
Now ya'll know I don't do the long post about the recipe at hand. I have never read other bloggers preludes to recipes. I just want to know the logistics, you know?! Let's get right into it. This was super simple to make, once the potato has baked for 45 minutes or until tender.
It's a complete breakfast in a bowl! Your tastebuds will thank me later. -Dommi Raye
The Ultimate Breffus Potato
1 tbs vegan butter, room temperature
1 tsp vanilla bean paste (flavoring works as well)
1 sweet potato (washed and poked with a fork)
1/4 cup walnuts
1 handful of coconut flakes
1/2 tbs liquid smoke
applewood smoked seasoning, to taste
ground cinnamon, to taste
1 tsp olive oil
honey, for topping
Preheat oven to 450°F and line 1 baking sheets with parchment paper. Place the sweet potato in the oven for 45 minutes or until tender.
Line a small baking pan with parchment paper. In a small bowl, mix olive oil, hickory smoked seasoning, liquid smoke and coconut flakes. Allow mixture to sit for 10 minutes, then bake until coconut resembles bacon bits.
In a small bowl, cream the butter, cinnamon and vanilla bean paste until light and fluffy.
Once the potato is almost done, toast walnuts for 3 minutes. (They will burn, avoid over cooking.)
Remove the sweet potato from the oven. Slice it open and beat the inside of the potato wit a fork. Add cinnabutter, walnuts, bac'n, and top with honey.
The recipe can be prepared the night before to avoid baking time. Hold step 2 for 15 minutes before eating breakfast, if possible.
Enjoy love bugs!!! Let me know below if you try it; I love feedback!