Description
Start your day with a wholesome and satisfying breakfast sweet potato filled with creamy Greek yogurt, nutty almond butter, and sweet dried fruit. This nutritious dish is easy to make and perfect for a hearty morning meal.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes, scrubbed
- 2 teaspoons olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Toppings:
- 1/2 cup Greek yogurt
- 2 tablespoons almond butter or peanut butter
- 2 tablespoons chopped pecans or walnuts
- 2 tablespoons dried cranberries or raisins
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon chia seeds (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare sweet potatoes: Pierce sweet potatoes with a fork, rub with olive oil, sprinkle with salt, and bake for 45–50 minutes.
- Stuff sweet potatoes: Slice open sweet potatoes, fluff the insides, sprinkle with cinnamon, add yogurt, drizzle with almond butter, top with nuts, dried fruit, and chia seeds (if using).
- Finish and serve: Drizzle with honey or maple syrup before serving.
Notes
- For a protein boost, top with scrambled eggs instead of yogurt.
- For a vegan version, use coconut yogurt.
- Roast sweet potatoes in advance for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 380
- Sugar: 19 g
- Sodium: 260 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 5 mg
