Sweet Potato Breakfast Bowl

Preheat oven to 400ºF and line a small baking sheet with tinfoil. Place sweet potato onto it and bake until fork-tender, about 1 hour. Let sit until cool enough to touch.

Once cooled, peel sweet potato and place it in a large bowl. Add a pinch of cinnamon and mash. Divide between bowls, and then divide raspberries between bowls as well.

Place powdered peanut butter into a medium bowl and add a little bit of water, mixing until you reach your desired consistency (I like mine like a thick sauce.) Divide between bowls.

Top each bowl with a pinch of sea salt and drizzle of maple syrup, if desired. Use a fork to mash everything together and devour!

Notes:
1. Orange sweet potatoes work too—I just like white!
2. For paleo or whole30 version, use 1 1/2 tablespoons almond butter or cashew butter for every bowl/serving.