Plants for Breakfast: Japanese Sweet Potato

As a longtime cereal-and-toast person, the first meal of the day continues to be the one I'm most likely to cheat on when it comes to the eating whole foods. It's certainly possible to buy whole grain, not-too-many ingredient cereal or bread, but at the end of the day...or at the beginning, rather...most of the ones that taste good have at least one ingredient in their still rather long list that seems questionable from a Pollanesque perspective.
And while I love making more leisurely whole food breakfasts on the occasional lazy weekend morning, I'm usually too rushed to cook something (and probably too sleep-deprived to be trusted anywhere near an open flame).

Enter the Japanese sweet potato. Because here is all you have to do, it turns out, for a warmly delectable whole food breakfast: scrub a few Japanese sweet potatoes clean, dry them, wrap them in foil, and stick them in the oven along with something else you happen to be baking at a reasonable temperature (anywhere from 350-425 should be fine). Cook until soft (when you poke it with your finger, it should give easily), then remove from oven and let cool. Drain if necessary (sometimes a little liquid collects in the foil), and stick in the fridge.

For breakfast, take a half or a whole potato, slice lengthwise, and warm in the microwave for a minute or two until hot. Sprinkle with cinnamon and serve.