Mashed Sweet Potato Breakfast Bowl

Instructions

1. Preheat the oven to 400°F (204°C) and line a rimmed baking sheet with aluminum foil. Prick sweet potatoes with fork and place on prepared baking sheet. Bake until potatoes are fork-tender, about 35-45 minutes. Set aside to cool for 10 minutes.
2. Reduce oven temperature to 375°F (191°C) and line a rimmed baking sheet with parchment paper. In a medium bowl, mix oats, 2 sachets of Splenda Sweetener, oil, and cinnamon together until combined. Spread in an even layer onto a prepared baking sheet. Bake until lightly toasted, about 10-15 minutes. Set aside and let cool completely.
3. Remove skin from cooled potatoes and transfer to a medium bowl. Mash potatoes, 3 sachets of Splenda Sweetener, almond butter, and vanilla together until smooth.
4. Spoon potato mixture into bowls and top with oat mixture, blueberries, yogurt, coconut, flaxseeds, and the remaining sachet of Splenda Sweetener. Serve and enjoy.