I can feel the hesitancy on your face. Just go on me with this.
This is just one of those things that us Americans need to get better about. The question of “what foods belong at breakfast.” We clearly do not have a problem with eating eggs or even smoothie bowls. So why should we limit what choices we have for dinner. I say… POWER TO THE PEOPLE!
It’s totally worth it
The first time I had a breakfast sweet potato, I was a bit hesitant too. Up until this point, my favorite way to eat a sweet potato was with cottage cheese and hot sauce. My brain could not understand why you would possibly put “sweet” toppings on a sweet potato…
My next thought was, “Duh, of course you can. It is a sweet potato!”
Since then, I have been totally on board with the idea of a breakfast sweet potato. It is one of those things that preps really well and sets you up for delicious breakfasts and snacks all week long. I actually make 2-3 sweet potatoes at a time, then store them in reusable silicone bags. Then, when I’m getting a craving, I pull one out, toss it in my meal prep container, and get going!
Now, let’s get to the 411.
The first step is to prepare your sweet potatoes. I love using purple or white (Japanese) sweet potatoes for this. They tend to be super starchy and much more “custardy” than their orange cousins. You can also totally use your basic orange sweet potato! I roast them naked… low and slow until the middles get super custardy. If you do not have access to an oven 3-4 minutes in the microwave works too! Once cool, I slice into them like so.
Then, the fun begins!
Of course, the toppings are the most important part! My only non-negotiable is yogurt. I love to spoon about 1/4 cup on top. It’s creamy and full of protein. Feel free to also use your fav non-dairy yogurt.
If you’re wondering what plate I am using (I always get a ton of questions), I have been using these! They’re so perfect.
Then we get to topping that ish up! I love using all kind of seeds, nut butters (this one is my favorite), granola ( love this one), and berries. I usually tend to go on the side of overdressed but, I promise you, it has never steered me wrong! Just look at some of these beauties.
If you ask me, these definitely belong in a museum. A sweet potato museum? I think we can all get behind that!
Don’t mind me. I’ll just be here with my mouth wide open.
Yields 2 potatoes
5 minPrep Time
40 minCook Time
45 minTotal Time
- 2 sweet potatoes (can be orange/white/purple)
- 1/3 cup yogurt
- nut butter
preheat oven to 400 degrees. stab potato 3-4 times with a paring knife, then wrap it in aluminum foil. bake for 35-40 minutes, or until soft. allow to cool. sweet potatoes can be made 2-3 days ahead of time and stored in glass containers.
once cool, cut into sweet potato down the middle, being careful not to split it completely apart. using a fork, mash the sweet potato insides until fluffy. spoon yogurt over the cooked insides. sprinkle on the toppings you desire. EAT.