It’s the first week of October, temperatures are finally starting to cool down in San Diego and my entire diet for the last week has basically consisted of sweet potatoes, butternut squash and pumpkins!
I love sweet potatoes, and even more, I love stuffing them with delicious ingredients, but I’d never thought of making stuffed sweet potatoes for breakfast. That is until last week.
Nature’s Path Pumpkin Flax Granola is delicious by itself, or with yogurt, but I thought, why not add it to a fall spiced baked sweet potato? And that’s exactly what I did!
These sweet potatoes are filled with a blend of brown sugar, cinnamon and nutmeg, then topped with vanilla yogurt and Nature’s Path Pumpkin Flax Granola for a delicious combination or textures and flavors that just scream fall!
- 4 small sweet potatoes (scrubbed clean)
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp butter
- ½ cup vanilla yogurt
- 1 cup Nature’s Path Pumpkin Flax Granola
Preheat the oven to 400° F.
Place the sweet potatoes on a foil lined baking sheet.
Bake for 35-40 minutes, or until tender to the touch.
Combine the brown sugar, cinnamon and nutmeg in a small bowl.
Once the sweet potatoes are baked, remove from the oven, allow to cool 5-10 minutes then slice open in the middle with a sharp knife.
Add ½ tbsp butter to each sweet potato and mash it into the potato as it melts. Sprinkle the brown sugar spice mixture evenly between the sweet potatoes.
Add a spoonful of yogurt to each potato, then top with ¼ cup of pumpkin flax granola.
Such a delicious and healthy way to wake up on a cool autumn day!
Today’s post was sponsored by Nature’s Path. Thanks for supporting all of the delicious WhitneyBond.com partners like Nature’s Path!
♣ Vegetarian Option: This recipe is vegetarian.