Sweet Potato, Yoghurt & Granola
Preparation and cooking time: 30-45 minutes
1 medium sweet potato, scrubbed and washed
1-2 tablespoons of (vegan) yoghurt
2-3 tablespoons of Primrose’s Cashew and Orange Granola
handful of cut and washed seasonal fruit (optional)
a pinch of cinnamon (optional)
Boil the sweet potato in hot water for about 30-45 minutes or until it’s fork tender. Carefully drain away the water, allow the sweet potato to cool so it’s safe to touch. The skin should now peel away quite easily by hand.
Once peeled, cut into bite sized slices, watch not to cut the slices too thinly if not they won’t hold together! Place the potato slices on a plate, evenly distribute the yoghurt over your sweet potato slices. Next evenly distribute the granola on your sweet potato slices for crunch and flavour.
Sprinkle some cinnamon over the slices as well as some small fruit (berries are ideal, as are pomegranate seeds) if using and enjoy.
NOTE! This is a lovely filling, nourishing breakfast option as well as a fun brunch plate for sharing.