Description
Start your day right with this delicious and nutritious breakfast sweet potato recipe. Creamy Greek yogurt, nutty almond butter, and sweet maple syrup create a perfect balance of flavors, all served in a roasted sweet potato bowl. Topped with crunchy granola and nuts, it’s a satisfying and wholesome breakfast option.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes
Seasoning:
- 1 tablespoon coconut oil or butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
Toppings:
- 1/4 cup plain Greek yogurt
- 2 tablespoons almond butter or peanut butter
- 1 tablespoon maple syrup or honey
- 1/4 cup granola
- 2 tablespoons chopped nuts (such as pecans or walnuts)
- 2 tablespoons dried fruit or fresh berries (optional)
Instructions
- Preheat the Oven: Preheat oven to 400°F.
- Prepare Sweet Potatoes: Wash and pierce sweet potatoes, roast for 45–50 minutes until tender. Slice open, fluff insides, brush with oil, sprinkle with cinnamon and salt.
- Add Toppings: Top with yogurt, almond butter, maple syrup, granola, nuts, and optional fruit or berries.
- Serve: Serve warm and enjoy!
Notes
- You can prep the sweet potatoes ahead of time and reheat in the morning.
- Swap yogurt for a dairy-free version to make it vegan.
- Add a dash of nutmeg for extra warmth.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 13g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
