Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
- Sugar: 35.6g
- Sodium: 108.4mg
- Fat: 235.3g
- Carbohydrates: 111.9g
- Protein: 58.8g