April 22, 2024

Loaded Breakfast Sweet Potatoes

This post was originally published here October 20, 2014. I’ve since updated the photographs and text.

I’m a big fan of stuffed sweet potatoes. I love them for lunch or dinner. And now I’m even loving them for breakfast! These Loaded Breakfast Sweet Potatoes are a fun and easy way to change up your regular breakfast routine. And the best part is they are totally customizable. It’s also simple to make as few or as many as you need.

These Loaded Breakfast Sweet Potatoes are what I like to call a “non-recipe recipe”. Because you could very easily make this entire recipe without measuring out a single thing. But don’t worry if you’re an exacting person like myself, because I have included this information below!

To make this recipe, start by roasting a couple halved sweet potatoes cut-side down until they are mostly soft. Then flip them over, drizzle them with honey and add a pinch of cinnamon. Then roast them for a few more minutes until they are caramelized and sweet. Now for the best part. Load them up with whatever you like! My personal preference is a big spoonful of Greek yogurt, a couple banana slices and a sprinkle of granola and cacao nibs.

Some other ideas include: cottage cheese, nut butter(s), jellies/jams, berries, chopped nuts, trail mix, shredded coconut, whatever your heart desires! I think it would be very hard to mess these up.

If you give my Loaded Breakfast Sweet Potatoes a try, let me know. I’d love to see and hear about your favorite combos!

Cheers,

Liz

Get the Recipe:

Loaded Breakfast Sweet Potatoes

At a Glance:

Yield: Serves 2-4

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

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Ingredients

• 2 medium sweet potatoes, scrubbed
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• Ground cinnamon
• 1 cup Greek yogurt
• 1 banana, peeled and sliced
• 2-3 tablespoons granola
• 1/2 tablespoon cacao nibs

Instructions

1. Pre-heat your oven to 400 degrees. Line a baking sheet with aluminum foil and set it aside.
2. Cut the sweet potatoes in half lengthwise. Then rub the olive oil over both sides of the sweet potato halves. Place them cut-side down on your prepared baking sheet and transfer to your pre-heated oven to roast for 25 minutes. 
3. Carefully remove the baking sheet from your oven and flip the sweet potato halves over so the cut-side is now facing up. Drizzle with honey and sprinkle with a few pinches of ground cinnamon. Return the baking sheet to your oven for an additional 5-10 minutes, or until the sweet potato halves can be easily pierced with a small knife. Remove from the oven and set aside.
4. To serve, transfer the sweet potato halves to serving plates. Top with the yogurt, banana slices, granola and cacao nibs. Enjoy while still warm.