Baked & Loaded Sweet Potato Breakfast

Eating veggies for breakfast? Yes please.

You can make endless variations with this recipe here! Use whatever is in season and whatever you have hanging around in your kitchen cupboard.

Think about using different kinds of yoghurt, nuts and fruit. You can even add some dried fruits such as raisins and dates... Super good as well.

Have fun with this recipe!

 


Servings: serves 1

Total time: + 40 minutes

Bake time: 30-40 minutes
Prep time: 10 minutes

Ingredients:

• 1 medium-big sized sweet potato (200-300 gr)
• few scoops of low fat quark / low fat Greek yoghurt / coconut yoghurt
• pinch of cinnamon
• 1 tblsp natural peanutbutter / almond butter
• 20 gr almonds / peccans / walnuts / cashews / pistachios
• mixed hempseeds / flaxseeds / chiaseeds / cacaonibs / goyiberries (all optional)
• 1 banana, sliced (or other fruit)
• small handfull of toasted coconut flakes
• few mint leaves, chopped
• 1-2 tsp maple syrup

Method:

1. Wash the sweet potato, leave the skin on.

2. Poke some holes in the sweet potato using a fork (this prevents the potato from exploding in the oven).

3. Bake the sweet potato in a preheated oven at 175-200 degrees C for about 30-40 minutes until the sweet potato is soft inside. 

*Tip: I baked the sweet potato the night before while preparing dinner because I usually don't have so much time in the morning. If you do this: heat the potato again in the morning in the microwave.

4. Slice the potato lengthwise halfway through.

5. Stuff the potato with the sliced banana, nuts, mint, seeds and scoop the yoghurt and nutbutter on top and drizzle maple syrup all over. Sprinkle the sweet potato with cinnamon and enjoy.