Perfectly fluffy and sweet, I am hooked on filling my baked sweet potatoes with breakfast options like yoghurt, nuts and seeds for a truly satisfying and vibrant breakfast.
Breakfast and sweet potato may not be two things you automatically put together but let me tell you it works every time. I’ve seen a few similar ideas floating around on social media and have been thinking of this recipe for a while now, ever since posting my Cacao Squash Smoothie Bowl where you can swap the squash for sweet potato for a really creamy and luscious smoothie bowl. I’m ashamed it’s taken me so long really, after all, it requires very minimal effort and even more minimal washing up. In fact, you only need one baking tray, a knife and a spoon to create my Breakfast Stuffed Sweet Potatoes.
I don’t even know if I can call this a ‘recipe’ as it couldn’t be simpler. The only requirement is the baked sweet potato – the rest is up to you. The extra ingredients are purely my recommendations, but even these change daily depending on what fruit I have in the house, which nut butter I am currently devouring or which granola I have my hands on. I love to add a big scoop of coconut yoghurt for texture and temperature contrast, as well as cacao nibs and granola for crunch, dried fruit (here I’ve used goldenberries) for a chewy sweetness and added fibre, chia seeds for some superfood sprinkling, mixed frozen berries for the fruity element and lots of nut butter (I’ve used pecan and fig – read my review here) for a truly delectable bowl.
Serve this any which way you like and bake up a batch of sweet potatoes to offer your friends and family as a weekend brunch. Simply lay out a range of toppings for a brunch-style buffet. You can also have a few spare roasted sweet potatoes on hand for the week and reheat them quickly in the oven or microwave for a speedy breakfast.
These Breakfast Stuffed Sweet Potatoes are sweet, sticky, oozing with flavour, healthy, easy, satisfying, hearty and are open to endless possibilities.
Breakfast Stuffed Sweet Potatoes
- 1 large or 2 small sweet potatoes
- 2 tbsp coconut yoghurt
- 1 tbsp cacao nibs
- 1 tbsp goldenberries
- 1 tbsp chia seeds
- 2 tbsp granola
- 1 tbsp frozen mixed berries
- 2 tbsp nut butter
- Preheat the oven to fan 180/200*C and line a baking tray with parchment paper.
- Scrub and stab the sweet potato(es) several times and bake on the lined tray for about 40-50 minutes until tender in the middle.
- Slice in half, mash the flesh slightly and serve with the toppings above or your preferred toppings. Enjoy warm.
I look forward to seeing your breakfast creations. Please let me know if you make my Breakfast Stuffed Sweet Potatoes and tag me on social media – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With sweet potato love x