Looking for a nourishing and delicious breakfast? This Breakfast Stuffed Sweet Potatoes recipe is easy to make and will keep you full all morning. This recipe features a roasted sweet potato topped with a variety of wholesome and tasty ingredients, including sliced banana, peanut butter, nuts, cacao nibs, and a dash of cinnamon. For added creaminess, you can also add a dollop of soy or coconut yogurt.
Breakfast Stuffed Sweet Potatoes
You may have heard of sweet potato toast. It’s a simple and easy recipe to make ”toasts” with various toppings. All you need to do is cut a sweet potato in slices and roast or toast it. But I wanted this idea to be easier and faster. So I came up with these breakfast stuffed sweet potatoes. They are fun to make and so delicious!
There are quite a lot of products that we only seem to use in savory recipes, but most of them are great for a sweet (breakfast) recipe too. Think of avocados for a chocolate mousse or what about buckwheat for breakfast? Since I’m slightly sweet potato obsessed, I decided to create these simple Breakfast Stuffed Sweet Potatoes.
Sweet potatoes are not just for a savory lunch or dinner. They can be a real treat when complemented by other sweet flavors such as bananas and a sweetener. I find it delicious to accent the sweetness with some crunchiness such as with walnuts.
Switch up your breakfast routine with these sweet, soft, comforting, nutritious Breakfast Stuffed Sweet Potatoes. They are delicious and so easy to prepare!
The Breakfast Stuffed Sweet Potatoes recipe includes a combination of tasty and wholesome ingredients that create a filling and flavorful breakfast option.
The roasted sweet potato is the star of the dish, providing a natural sweetness and a satisfying texture.
Toppings include peanut butter or almond butter for a creamy and nutty flavor, banana slices for natural sweetness and a fruity taste, crunchy walnuts and slivered almonds for texture, and maple syrup, vanilla, cacao nibs, and cinnamon for added flavor.
Optional soy- or coconut yogurt can also be added for a creamy finish. This breakfast recipe is perfect if you are looking for a delicious and easy-to-prepare breakfast option that will keep you full and energized throughout the morning.
Why you will love Breakfast Stuffed Sweet Potatoes
Choose the right sweet potato
Make sure to select a medium-sized sweet potato that is firm and free of bruises or blemishes. Look for sweet potatoes with smooth, unblemished skin and a uniform shape.
Adjust the baking time
The cooking time may vary depending on the size of the sweet potato. Check the sweet potato after 20 minutes, but it may take up to 40 minutes to cook thoroughly.
Use high-quality ingredients
Select high-quality ingredients such as fresh, ripe bananas, organic nut butter, fresh walnuts, and pure maple syrup for the best flavor.
Experiment with different toppings
Don’t be afraid to experiment with different toppings to customize the recipe to your taste. Try adding sliced strawberries, coconut flakes, chia seeds, or other nuts.
Garnish with fresh herbs
Top the dish with fresh herbs such as mint or cilantro for an added burst of flavor and freshness.
If you’re looking to add more protein to the dish, you can mix in a scoop of protein powder or add a spoonful of soy yogurt.
You can roast the sweet potatoes ahead of time and store them in the fridge for up to 5 days. When you’re ready to serve, reheat the sweet potato in the oven or microwave and add your toppings.
Switch up your breakfast routine with these sweet, soft, comforting, nutritious Breakfast Stuffed Sweet Potatoes. They are easy to make and a vegan and gluten-free breakfast option.
- 1 medium sweet potato
- 1 banana, sliced
- 1 tsp peanut butter or almond butter
- 3 walnuts, crunched
- 1 tsp maple syrup
- 1 tsp slivered almonds
- 1 tsp vanilla
- 1 tsp cacao nibs
- Dash of cinnamon
- Optional: soy or coconut yogurt
- Preheat the oven to 220°C / 430°F.
- Cut the sweet potato in half lengthwise and place it cut-side down on a baking sheet.
- Roast the sweet potato in the preheated oven for 20-25 minutes or until it is tender.
- Remove the sweet potato from the oven and transfer it to a bowl or plate.
- Use a fork or spoon to make some space in the sweet potato for the banana slices.
- Add the banana slices to the center of the sweet potato.
- Add the toppings: walnut chunks, peanut butter or almond butter, maple syrup, slivered almonds, vanilla, cacao nibs, and a dash of cinnamon.
- Optional: Add a dollop of soy or coconut yogurt for extra creaminess.
- Serve the Breakfast Stuffed Sweet Potatoes warm.
- Allow the sweet potato to cool slightly before handling it, as it will be very hot right out of the oven.
- You can easily customize the toppings to suit your taste preferences or diet.
- Try using different nut butters, such as cashew or hazelnut butter, for a different flavor profile.
- If you don’t have cacao nibs, you can substitute them with dark chocolate chips or cocoa powder.
- Experiment with different spices to add variety to the recipe, such as nutmeg or ginger.
- If you prefer a sweeter breakfast, you can use more maple syrup.
- You can roast the sweet potatoes ahead of time and store them in the fridge for up to 5 days. When you’re ready to serve, reheat the sweet potato in the oven or microwave and add your toppings.
- Sugar: 35.6g
- Sodium: 108.4mg
- Fat: 235.3g
- Carbohydrates: 111.9g
- Protein: 58.8g