Easy Sweet Breakfast Plate with Cinnamon Roasted Sweet Potatoes and Toasted Pecans

If starting from raw, coat sweet potatoes with coconut oil and cinnamon, then roast at 400F for about 30 minutes until tender. Reheat the leftover cinnamon sweet potatoes. While reheating, coat some pecans in cinnamon and coconut oil, then toast them in a toaster oven for 5 minutes, or use a skillet. Assemble the plate with the reheated sweet potatoes and toasted pecans. Add 1/2 a banana and 1 tablespoon of cashew butter.