- 1 sweet potato, boiled, halved
- 1 4 oz container Kite Hill almond milk PLAIN yogurt OR 4 oz part-skim organic ricotta cheese
- ¼ cup Purely Elizabeth Ancient Grain granola
- 1 TBSP pumpkin seeds
- 1 TBSP dried currants
- Drizzle; pure maple syrup
- Drizzle, flaxseed oil
Toast the sweet potato halves in toaster or oven until light brown; this may require a splash of flaxseed oil. Scoop the yogurt or cheese onto the sweet potato halves. Sprinkle toppings and spices; drizzle with maple syrup.