White Sweet Potato and Fruity Breakfast Bowl

Most of the time I eat oatmeal or a green smoothie bowl for breakfast, but today I'm having roasted and cooled Hannah sweet potatoes* with a chopped banana, fresh organic blueberries, homemade unsweetened plain yogurt, chopped walnuts, in a Brazil nut! One of my favorite "treat" breakfasts!

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* To roast Hannah sweet potatoes (cream skin on outside, yellow flesh inside), preheat your oven or toaster oven to 400 degrees. Wash your sweet potatoes and dry them. Do NOT cut into them at all because this will release the sugars that you want to stay inside the potato. Place them on a piece of parchment paper or foil and into the oven. Bake for 1 hour to 1 hour and 10 minutes depending on how big the potatoes are. You will know when they are done when they start to leak some of the sugars. Gently squeeze with an oven mitt to make sure they are tender inside. Store in the fridge to eat cold for breakfast or a snack, or eat freshly warm!