Cinnamon roasted sweet potatoes & banana cashew cream: the best pre-workout breakfast

Here’s my new breakfast obsession: white sweet potatoes roasted in cinnamon and coconut oil, served with a banana and cashew butter cream.

I see you looking at me funny. Sweet potatoes? For breakfast?

Well, not usually. But I recently learned that sweet potato is a great food to have before training and seeing as I train around midday on weekends, I decided to move sweet potatoes to the breakfast menu. Now it’s no secret that I have a sweet tooth and savoury breakfast just won’t do for me, so I had to find a way to sweeten up those sweetie spuds. Coconut oil and cinnamon seemed like a good place to start.

I’ve found white potatoes work best because they have a lighter flavour – kind of fruity – and they go so well with cinnamon. And of course I’m having them with cashew butter because I have everything with cashew butter.

And because I can’t eat unlimited cashew butter (no matter how much I’d like to!) I also figured out that if you mix around 20g (a generous teaspoon) of it with a mashed banana, you not only get a super delicious, creamy dip, but it the resulting dip also goes a lot further. For example for dipping a load of roasted sweet potatoes!


The recipe below is based on my pre-training macros but obviously adjust as needed! I have them with a vegan protein shake to cover my protein needs.

505 calories | 73 carbs | 20g fat | 10g protein

200g white sweet potatoes
1 medium banana
20g cashew butter (I use Meridian)
1 tsp coconut oil

Ideally parboil and chill the sweet potatoes the night before, as they will also crisp up more when you chuck them cold into the hot coconut oil.

Cut the sweet potatoes into 1cm slices, then halve or quarter the slices to make bite sized chunks. Parboil in boiling water for ca 8 minutes or until they are soft when prodded with a fork.

Preheat the oven to 200°C.

Put the coconut oil into a small roasting tray (I use a brownie tin) and heat up in the oven for a few minutes. Put in the parboiled and chilled sweet potato chunks and mix well so they are coated with oil evenly. Sprinkle over a light dusting of cinnamon and mix again. Place in the oven and roast for ca 15 minutes, or until the potatoes start to crisp up around the edges. It helps if you turn them a couple of times.

In the meantime mash the banana with a fork and mix in the cashew butter until you have a smooth cream.

When the sweet potatoes are crispy, serve with the banana cashew cream on the side. Sprinkle over more cinnamon to taste.


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