Upgrade your breakfast game with these crispy, gluten-free, sweet potato bagels topped by a tasty, maple cashew cream cheese.
Sweet Potato Bagels
2 tablespoons extra virgin olive oil
2 sweet potatoes, peeled and spiralized
2 eggs, beaten
½ teaspoon cinnamon
Maple Cashew Cream Cheese
½ cup raw cashews, soaked for at least three hours, ideally overnight
3 tablespoons almond milk, plus more as needed
¼ teaspoon cinnamon
½ teaspoon vanilla extract
2 teaspoons maple syrup
Dash of salt
¼ cup pumpkin seeds
¼ cup goji cranberries
- Preheat oven to 400°F. Grease a donut pan with olive oil.
- Heat the remaining olive oil in a large skillet over medium to high heat. When the oil is simmering, add the sweet potato noodles. Cook the noodles for 10 minutes or until tender, tossing occasionally. Place the cooked noodles in a bowl and refrigerate for five minutes.
- Once the sweet potato noodles have cooled, add the eggs and cinnamon and toss well until the noodles are coated. Pack and form the noodles into bagel shapes in the donut pan and bake for 15 minutes. The cooked bagels should be firm and have a crispy top.
- As the bagels are cooking, blend the cashews in a food processor, adding almond milk, cinnamon, vanilla, maple syrup, and salt until smooth. If the mixture is too thick to blend, add more almond milk gradually until it reaches a spread consistency.
- Once the bagels are done, take them out of the pan carefully and let cool for 5 minutes. Spread generously with maple cashew cream cheese, add pumpkin seeds and cranberries, and enjoy!
Note: If you do not have a donut pan, roll up aluminum foil into the size of a bagel hole, and place it in the center of muffin tins. Then, pack the sweet potato noodles around each one. This will make for smaller, mini-sized bagels.