Servings: 2

2 pounds sweet potatoes 2 pounds sweet potatoes
1/2 pound apples or 1 cup unsweetened store-bought applesauce (check your labels!) ½ pound apples or 1 cup unsweetened store-bought applesauce (check your labels!)
Generous pinch of sea salt Generous pinch of sea salt
1 tbsp ghee, optional 1 tbsp ghee, optional
Leftover protein of your choice Leftover protein of your choice

PREHEAT oven to 400F, and line a baking sheet with parchment paper or aluminum foil. Roast the sweet potatoes for about an hour. Remove from oven and let them cool.
IF you’re making the applesauce from scratch, do this while the sweet potatoes are roasting. Peel and dice the apples. Put into a small pot with a 2 to 3 tablespoons of water and cover with a lid. Cook over medium-low heat until the apples are very soft. Remove the lid and cook until most of the water has evaporated.
PEEL the skins off the sweet potatoes. Combine with the applesauce in a large bowl and mash with a hand masher until it’s to your desired texture, or use a food processor.
ENJOY warm or cold! This makes a great breakfast on the run, served with leftover protein from dinner.

whole30.com/best-of-whole30-recipes-egg-less-breakfasts/  whole30.com/best-of-whole30-recipes-egg-less-breakfasts/