Description
Start your day with a delicious and nutritious Breakfast Sweet Potato stuffed with Greek yogurt, almond butter, fresh berries, and more. This wholesome recipe is easy to make and perfect for a satisfying morning meal.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes
Seasoning:
- 1 tablespoon olive oil
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Toppings:
- ½ cup Greek yogurt
- 2 tablespoons almond butter or peanut butter
- 2 tablespoons maple syrup or honey
- ¼ cup granola
- ¼ cup fresh berries (blueberries, raspberries, or sliced strawberries)
- Optional toppings: chia seeds, hemp seeds, or sliced banana
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Sweet Potatoes: Wash sweet potatoes, prick with a fork, lightly rub with olive oil, and roast on the baking sheet for 45–55 minutes until tender.
- Stuff Sweet Potatoes: Let cool slightly, slice open lengthwise, fluff the inside with a fork, sprinkle with cinnamon and salt.
- Add Toppings: Spoon Greek yogurt into each sweet potato, drizzle with almond butter and maple syrup, top with granola and fresh berries, and optional toppings.
- Serve: Serve warm and enjoy!
Notes
- For a vegan version, use coconut yogurt and maple syrup.
- You can prep the roasted sweet potatoes ahead of time and reheat before adding toppings for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 370
- Sugar: 20 g
- Sodium: 240 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 5 mg
