• 1 small/medium Japanese sweet potato
  • 10-12 oz dairy free plain yogurt (or regular/low lactose for fodmappers if tolerated)
  • 2 scoop of collagen peptides/unflavored protein powder of choice
  • 1.5 T ground flaxseeds
  • 1 tsp cinnamon
  • dash of cardamom
  • 2 T pecan butter (can also use almond/sunflower)
  • Optional: pear, berries or grain free granola

Cooking Instructions

  1. Bake sweet potato until soft & tender (@375 for about 1 hour), let cool
  2. Add yogurt to a bowl and whisk in collagen peptides/protein powder
  3. Scoop ½ of the yogurt into a to-go container and top with ½ of the sweet potato (without skin), ½ tsp cinnamon, pinch of cardamom and sea salt
  4. Sprinkle with ½ the flaxseed and dollup 1 T pecan butter and add additional toppings of choice-I love to add some fresh chopped pear in the winter or organic berries in the summer!