A not-too-sweet, hearty breakfast that will warm you through and keep you fueled for hours!
Sweet potatoes can be made ahead of time. Roast in a 425 degree oven for 1 hour or until soft and easily pierced with a fork. Peel skins off. If making ahead, refrigerate cooked, peeled sweet potatoes overnight and reheat in the morning in the microwave.
Alternatively, you can cook your potatoes in a crockpot overnight on LOW. If you have a timer on your crock pot, then aim for 6 hours. If you do not, then line your crock pot with foil and put them in as late in the evening as possible and take them out as soon as you wake up. Peel skins.
Warm the almond milk in the microwave for 30 seconds. Mash warm, peeled sweet potatoes with almond milk, coconut butter and salt until smooth. Top generously with cranberry compote and garnish with an orange slice if you'd like.
Combine cranberries, syrup, orange juice, zest, cinnamon, nutmeg and salt in a small saucepan over medium heat. Once the mixture begins to simmer, reduce the heat to maintain a steady simmer for 15-20 minutes.
As the mixture simmers, use the back of a spoon to pop the cranberries and smash them a bit. This releases their natural pectin and causes the compote to thicken. Once the cranberries have all been smashed and the compote thickens slightly, turn off the heat and allow to cool for 5 minutes so the compote can thicken more.
Spoon on top of the sweet potatoes and garnish with an orange slice! Compote can be served warm, room temperature, or cold.
This is the perfect make ahead breakfast! Simply reheat potatoes the next morning and spoon the cold cranberry compote on top!
*I use Artisana brand coconut butter. It's very reasonably priced on Amazon.