You may have heard of sweet potato toasts. 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 sweet potato breakfast boats. 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 sweet potato breakfast boats.
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 sweet potato breakfast boats. They are very delicious and so easy and quick to prepare! This would make the perfect lazy weekend breakfast or snack.
Beyond the add-ins that I’ve used, I also like to add cinnamon and coconut flakes. This is a great combination with sweet potatoes, but the options are endless. You could try for example pineapple and coconut milk, almond butter and raisins, tahini and apples….
Give it a try and let me know what you think in the comment section below or on Facebook or Instagram. Oh and don’t forget to tag your picture #thegreencreator on Instagram. I’d love to see your recreations!
Switch up your breakfast routine with these sweet, soft, comforting, nutritious sweet potato breakfast boats. So delicious and so easy and quick to prepare!
- 1 medium sweet potato
- 1 teaspoon peanut butter (or almond butter)
- 1 banana, sliced
- 3 crunched walnuts
- 1 tsp maple syrup
- 1 tsp slivered almonds
- 1 tsp vanilla
- 1 teaspoon cacao nibs
- optional: cinnamon
- Cut the sweet potato lengthwise in half and place (inside down) in a preheated oven on 220 °C / 430 °F for about 20-25 minutes.
- Place the two halves in a bowl or on a plate.
- With a fork or spoon make a bit of space in the sweet potato for the banana. Add the banana slices in the middle. Add the toppings as well. I added walnut chunks, peanut butter, maple syrup, vanilla, slivered almonds and cacao nibs.
- Serve warm.