A favorite breakfast featuring Japanese sweet potatoes, baked and topped three different ways: with yogurt, granola & chocolate; with avocado & red pepper flakes; and with avocado & a fried egg.
Slice 1 Japanese sweet potato into thirds. Bake the slices at 415F for 30 minutes. For the first topping, spread grass-fed yogurt and sprinkle with warrior mix, chocolate chia seeds, and chocolate chips. For the second topping, mash avocado onto the sweet potato slice and sprinkle with red pepper flakes. For the third topping, mash avocado onto the sweet potato slice, fry 1 egg in ghee, place the egg on top, and season with everything but the bagel seasoning.
