Description
Breakfast Sweet Potato is a wholesome and delicious morning treat that combines the natural sweetness of roasted sweet potatoes with creamy Greek yogurt, nut butter, honey, and crunchy toppings. This nutrient-packed breakfast is easy to prepare, gluten-free, vegetarian, and perfect for a cozy start to your day.
Ingredients
Scale
Base
- 1 medium sweet potato
Toppings
- 2 tablespoons Greek yogurt
- 1 tablespoon almond butter or peanut butter
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon cinnamon
- 2 tablespoons granola
- 1 tablespoon chopped nuts (almonds or walnuts)
- 1 tablespoon dried cranberries or raisins
- Pinch of sea salt
Instructions
- Preheat and Prepare Sweet Potato: Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly and pierce it several times with a fork to allow steam to escape during baking.
- Roast the Sweet Potato: Place the sweet potato on a baking sheet and roast it in the oven for 45 to 50 minutes, until it is soft and tender when pierced with a fork.
- Slice and Fluff: Remove the sweet potato from the oven and let it cool slightly. Slice it open down the center and use a fork to fluff the inside. Sprinkle a pinch of sea salt over the exposed flesh to enhance flavor.
- Add Toppings: Layer on 2 tablespoons of Greek yogurt, followed by 1 tablespoon of almond or peanut butter. Drizzle 1 tablespoon of honey or maple syrup over the top and sprinkle with 1/4 teaspoon of cinnamon for warmth and spice.
- Finish with Crunch and Sweetness: Top your sweet potato with 2 tablespoons of granola, 1 tablespoon of chopped nuts such as almonds or walnuts, and 1 tablespoon of dried cranberries or raisins to add texture and natural sweetness.
- Serve Warm: Enjoy your breakfast sweet potato warm for a nourishing, flavorful start to your day.
Notes
- For quicker mornings, roast the sweet potato the night before and reheat it in the microwave.
- Experiment with toppings like sliced bananas, chia seeds, or a drizzle of chocolate for different flavor profiles.
