Welcome back for part 2 of my edible flower series! Don’t forget to check out part one, a decedent Hibiscus Lemon Curd Tart if you haven’t already!
One of my favorite winter breakfasts was re-heating a already baked sweet potato and topping it with almonds, granola, and maple syrup. It’s filling, nutritious, has that addictive crunch, and tasted a oddly like Thanksgiving to me which made the first meal of the day all the more comforting. When I found the most gorgeous purple sweet potatoes at the market the other day, I knew I had to share this energizing breakfast recipe with all of you!
I decided to liven the recipe up a bit for this post since my standard fair is pretty wintery and a spring version was in order. Although the recipe I’m making here is with bright turmeric granola and tart hibiscus tea yogurt, you can make a simpler version with whatever granola you have on hand and plain yogurt sweetened with honey or maple syrup for a simple weekday breakfast. If going that route, you can also roast the sweet potato the night before and just reheat in the morning before adding the granola and yogurt.