Even though I go crazy over pretty much everything sweet, sweet potatoes themselves usually make their way into savory dishes in my kitchen.

I’m all over Sweet Potato with Black Beans and Avocado.

And Garlicky Roasted Yams and Kale has managed to earn a spot on my turkey-free Thanksgiving menu.

(Please forgive the slightly horrible photos… and aren’t yams and sweet potatoes basically the same thing? We’ll go with yes.)

But recently I’ve become just a tad more adventurous, so I figured it was about time to turn sweet potatoes into an even sweeter situation.

No no I refuse to even entertain the thought of including gooey marshmallows in this picture.

Not going to happen!

At least not in this lifetime…

Marshmallows are meant for campfire s’mores and Rice Krispies Treats only.

Instead I went with a more subtle, healthy approach.

I nuked half of a leftover baked sweet potato, then mashed it up slightly with a bit of unrefined tropical coconut oil, ground cinnamon, and a pinch of salt (to bring out the flavors, you know). Then I topped the sweet potato with juicy-crisp Fuji apple slices, nutty toasted almonds, and a drizzle of honey, or maple syrup if you’re vegan!

Breakfast that morning was definitely more exciting than usual.

Yep, I had a sweet potato for breakfast, and you can too.

P.S. Want to beef up this dish a bit more? (Not literally, of course.) Sprinkle some coconut granola right on there, then dig in with a very large spoon.