Breakfast Sweet Potatoes
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This sweet potato breakfast recipe is a wonderfully healthy start to the day! Vitamin packed roasted sweet potatoes are filled with delicious spices, yogurt and granola. It’s gluten free, vegetarian and easily made vegan!
If you’re looking for a wonderfully healthy new breakfast option that’s not a smoothie or egg white omelet, you’ve come to the right place! This Breakfast Sweet Potato recipe is low in calories, yet packed with potassium, fiber and Vitamin A.
In fact, starting your day with this breakfast sweet potato will give you 373% of your daily Vitamin A needs!
You can easily roast the sweet potatoes ahead of time, either the night before or while meal prepping for the week. The sweet potatoes can be eaten cold or heated up in the morning. It takes less than 5 minutes to fill them with delicious ingredients, that way you’ll have breakfast on the table in no time!
You can easily make these sweet potatoes your own by switching up the granola or yogurt to the flavor of your choice. And they’re guaranteed to be a hit with the entire family!
Table of contents
How to make breakfast sweet potatoes
- Scrub the sweet potatoes clean. I do this because I love to eat the healthy skin of the sweet potato after they’re roasted!
- Quick Tip! I usually roast 4 sweet potatoes when I make this recipe, so I can have have them for breakfast most of the week. This recipe is easily adjustable. You can roast 1 or 10 depending on how many days of the week and people you’re prepping them for.
- Place the sweet potatoes on a foil-lined baking sheet. The foil isn’t 100% necessary, but makes clean up SO MUCH easier!
- Roast the sweet potatoes in a 400°F oven for 35-40 minutes or until soft to the touch.
- Remove the potatoes from the oven and allow to cool for 10 minutes.
- Combine brown sugar and pumpkin pie spice in a small bowl.
- Quick Tip! Pumpkin Pie Spice is easy to make at home using the recipe link above. You can also purchase it pre-made in the spice aisle at the grocery store. If you don’t have any on hand, substitute 3/4 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg, or simply 1 teaspoon ground cinnamon.
- Slice the sweet potatoes through the middle about 3/4 of the way through.
- Open the sweet potatoes and add 1/2 tbsp butter to each sweet potato. Mash the butter in as it melts in the sweet potato.
- Sprinkle approximately 1 tsp of the brown sugar spice mixture in each sweet potato.
- Add 2 tbsp yogurt and ¼ cup of granola to each sweet potato, then dig in!
Granola and yogurt options
- Vanilla Yogurt + Pumpkin Flax Granola: this is my go-to combo when making these breakfast sweet potatoes. I got hooked on Nature’s Path Pumpkin Flax Granola a few years ago and it makes a perfect topping for these sweet potatoes!
- Make it vegan! Substitute the butter with a plant based spread and use a soy or almond milk based vanilla yogurt to make this recipe vegan. The Pumpkin Flax Granola is already vegan.
- Honey Yogurt + Honey Almond Granola: I love pairing my favorite Noosa Honey Yogurt with a healthy honey almond granola in this sweet potato recipe.
- Pumpkin Yogurt + Maple Quinoa Granola: for a fun seasonal spin, try a pumpkin flavored yogurt with healthy Maple Quinoa Cluster Granola from Kind.
Other topping options
For even more nutritional benefits, try adding these additional ingredients to the sweet potatoes.
- Chia Seeds – add some healthy omega-3 fatty acids and antioxidants to these breakfast potatoes, by sprinkling a teaspoon of chia seeds on top!
- Nut Butter – add a scoop of almond butter, peanut butter or cashew butter for extra creaminess and a boost of protein!
- Sliced Banana – for a boost of potassium and fiber, add a sliced banana to the sweet potato!
- Maple Syrup – a drizzle of pure maple syrup will add antioxidants and a little extra sweetness to this recipe.
Meal prep these sweet potatoes
To prep these sweet potatoes ahead of time, roast the sweet potatoes either the night before, or up to 5 days before eating. Use this guide for how to cook sweet potatoes, if you’d like to cook them in an air fryer, or in the microwave, instead of the oven.
Allow the sweet potatoes to cool, then place them in a plastic container or ziploc bag in the refrigerator. The roasted sweet potatoes will stay good in the refrigerator for up to 5 days.
The potatoes can be sliced open, filled with the ingredients and served cold, or you can reheat the sweet potatoes. To reheat the potatoes, slice them 3/4 through, place them on a microwave-safe plate and into the microwave for 2 minutes. Remove from the microwave and fill with the ingredients.
More sweet potato recipes
For more healthy, vitamin-packed sweet potato recipes, check out these 5 delicious dishes!
- Italian Turkey Sweet Potato Casserole
- The BEST Veggie Burgers with Black Beans & Sweet Potatoes
- 30 Minute Sweet Potato Soup
- Easy Mexican Sweet Potato Hash
- Vegan Mashed Sweet Potatoes
Breakfast Sweet Potatoes
- 4 small sweet potatoes, scrubbed clean
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 2 tbsp butter
- ½ cup vanilla yogurt
- 1 cup 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 and pumpkin pie spice in a small bowl.
- Once the sweet potatoes are baked, remove from the oven, allow to cool 5-10 minutes then slice 3/4 through 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 2 tbsp yogurt to each potato, then top with ¼ cup of granola.
- Substitute for pumpkin pie spice: 1 tsp ground cinnamon or 3/4 tsp ground cinnamon + 1/4 tsp ground nutmeg
- Vegan option: substitute a plant based spread for the butter and use a non-dairy yogurt, such as almond milk or soy based yogurt alternatives. Make sure the granola used is also vegan, like Nature’s Path Pumpkin Flax Granola.
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