Runners’s Breakfast

This sweet potato breakfast from top chef and marathoner Mark Bittman is a fast, easy and nutritious breakfast for pre-winter runs

1 sweet potato
1/4 cup chopped walnuts
1 Tbsp. maple syrup
Pinch of salt

Pierce potato all over with fork. Microwave on high, turning twice, for 15 minutes, or until soft. In a saucepan, cook walnuts, syrup, and salt on medium-low until nuts are coated and fragrant. Slice potato lengthwise. Mash nuts into top.

Nutrition per serving:
355 calories
44 g carbs
6 g fiber
7 g protein
19 g total fat
2 g saturated fat
220 mg sodium

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