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Sweet potatoes are a delicious and versatile, yet often overlooked, breakfast food. They can stand in for toast when sliced thin, cooked on a cast-iron skillet and topped with avocado, and they offer a healthier way to do hash browns. Here, we make them into boats we can fill with our favorite toppings. This Sweet Potato Breakfast Boats by Katie Koteen is a Southwest take on this breakfast, but you can really use anything you have sitting in your pantry or fridge. Chickpeas, broccoli, bell pepper, spinach get creative! Reprinted with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. Photo credit: Allie Lehman