Spiralized Breakfast Cinnamon Bun

 1 large sweet potato (about 340 g), peeled, linguine sized noodles
 olive oil cooking spray
 salt and pepper, to taste
1 tsp cinnamon
1 whole egg
1 tbsp olive oil
4 tbsp Justin's almond butter
1 banana, cut into 1/2 inch slices
honey to drizzle

Place a large skillet over medium heat and coat with cooking spray. Place in the sweet potato noodles and season with salt, pepper and cinnamon. Cook for about 7 minutes or until noodles have softened completely. The noodles will turn bright orange as they cook.

Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.

Take out two 6oz ramekins. Place in enough noodles to pack the ramekin half-way full.

Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15 minutes.

Once the noodles are done cooling, remove the cans and paper from the two ramekins. Place a large skillet over medium-low heat and add in the olive oil. Very carefully, over the skillet, turn one ramekin over and tap the bottom with one hand until the noodles come out. Repeat for the other ramekin.

Cook (without moving) the noodle buns for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.

Place each bun on a separate plate and spread each with 2 tbsp of the almond butter. Top with 3-4 banana slices and drizzle with honey. Enjoy!