Breakfast Baked Sweet Potatoes

Breakfast Baked Sweet Potato recipe- why don't more people eat sweet potatoes for breakfast!!? | BBritnell.com

Oh, hello Monday. Fancy meeting you here, yet again. It’s too early for me to be dealing with you. I realllllly need my breakfast before I can even think about facing you.

I’m making a lifestyle change when it comes to my diet. Or, I guess I should say that I’m researching and making small changes toward a bigger change. My plan is to try it all out for a few months and see how I like it before sharing too much about it. What I will say is that there will be lots of potatoes in my near future and I am not complaining about that!

What I really don’t understand is why we don’t eat sweet potatoes for breakfast more often. Why?? (this also applies to butternut and acorn squash and the other sweet starchy foods) They’re SO perfect for breakfast. Tasty ✔ Nutritional ✔ Super filling and satisfying ✔!!

Breakfast Baked Sweet Potato recipe- why don't more people eat sweet potatoes for breakfast!!? | BBritnell.com

The only downside to sweet potatoes is that they take a while to bake. My solution is to simply bake them the night before. Typically whenever I bake potatoes, I end up baking more then I need for dinner (sometimes on purpose, most of the time not). The easy solution to this is simply to pop the leftovers in the fridge and then eat them the next morning for breakfast! Easy!

Because, unless it’s the weekend, I do NOT have time in the morning to wait for a sweet potato to bake. Nope. Not gonna happen.

Breakfast Baked Sweet Potato recipe- why don't more people eat sweet potatoes for breakfast!!? | BBritnell.com

I’ve eaten sweet potatoes for breakfast in a few different ways. First I tried it with a bit of oat meal inside. That was tasty but almost too filling. My favorite SP for Bfast combo is mashed sweet potato + yogurt (with a few toppings of course!). 

Breakfast Baked Sweet Potato recipe- why don't more people eat sweet potatoes for breakfast!!? | BBritnell.com

If it’s a weekend, I’ll bake my sweet potato the morning of. Otherwise, I’ll bake it while I’m making dinner the night before.

Then all you need to do is heat it up and then fill it with your favorite bfast toppings.

Breakfast Baked Sweet Potato recipe- why don't more people eat sweet potatoes for breakfast!!? | BBritnell.com

Easy, easy, easy!!

And not that it needs any additional sweetness, but I like to drizzle mine with a bit of honey or agave.

Breakfast Baked Sweet Potato recipe- why don't more people eat sweet potatoes for breakfast!!? | BBritnell.com

Baked Sweet Potatoes for Breakfast. DO IT!! I’ve also tried this with acorn squash AND butternut squash and it’s equally as delicious and satisfying!

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Breakfast Baked Sweet Potatoes


  • Author: B. Britnell
  • Prep Time: 1 minute
  • Cook Time: 45 minutes
  • Total Time: 46 minutes
  • Yield: 2-4

Ingredients

  • 2 sweet potatoes
  • 1 cup of yogurt (I used coconut yogurt but any yogurt will work)
  • handful of nuts (I used walnuts)
  • 2 tablespoons of hemp seeds
  • sprinkle of cinnamon and/or nutmeg
  • optional for topping: honey or agave to sweeten it a bit

Instructions

  1. pre-heat the oven to 400 degrees F.
  2. Prepare sweet potatoes by piercing each sweet potato with a fork a few times. Place them on a baking sheet and bake for 45 minutes to an hour. They’re done once a fork can be easily inserted into each potato.
  3. Once done, cut the sweet potatoes in half and let cool slightly.
  4. Using a fork, slightly separate the flesh from the skin of the potato. Even distribute the yogurt and the other toppings among the sweet potato halves.
  5. Mix together and ENJOY!!

 

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10 comments on “Breakfast Baked Sweet Potatoes”

  1. Thanks for dropping by our blog Brita! :)

    I agree, we should eat more sweet potatoes for breakfast, they’re so delicious! Gotta try this recipe sometime. Have you tried kabocha squash (Japanese pumpkin) before? It’s like a crossover between pumpkin and sweet potato, you might like it too. :D

  2. No matter how delicious they look that’s one I won’t be trying I’m afraid!

  3. That sweet potato looks incredible! I love it! Never thought of having it for breakfast with some topping of sorts. Thanks for the idea, the recipe and beautiful pictures!

    • Thanks!! I never really thought of it either until recently and really it makes the perfect bfast! I’ve tried it with oats as well which was super filling.

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  7. Thanks for sharing this. I am a not at all a vegan person. but recently i have tried sone vegan food its awesome and i am in love with it. .At the moment in strawberries are everywhere. They are cheap and plentiful and perfect for treats and desserts. Making these Easy Gluten Free Fresh Strawberry Crumb Bars was a no-brainer! At the moment strawberries are so sweet and juicy they make perfect dessert bars.
    Easy Gluten Free Fresh Strawberry Crumb Bars
    An easy gluten free treat that has no refined sugars & comes together in less than 45 minutes. Utilising the seasons best fresh strawberries for a fresh summary treat.

    Ingredients
    Base & Topping
    90 grams gluten free old fashioned oats (1 cup)
    25 grams coconut flour (1/4 cup)
    50 grams almond flour (1/2 cup)
    70 grams mixed chopped nuts (1/2 cup)
    80 grams liquid honey (1/4 cup)
    Filling
    400 grams strawberries (2 cups – chopped)
    40 grams liquid honey (1/8 cup)
    ½ teaspoon vanilla extract
    2 tablespoons water
    2 tablespoons cornflour & 2 tablespoons water combined
    Instructions
    Preheat your oven to 180C / 350F / Gas mark 4 and line an 8 inch square tin with baking parchment.
    In a medium sized mixing bowl add in the oats, coconut flour, almond flour and the mixed chopped nuts and mix them until they are well combined.
    Pour in the honey and stir until everything is coated with the honey.
    Take 85 grams (1/2 cup) of the mixture and place to one side.
    With the remaining mixture pour it into your lined pan and flatten it down until it fully covers the base of your pan. Press it down with the back of a spoon so it is nice and compacted.
    Pop it in your hot oven for 15 minutes.
    While the base is in the oven, chop up the strawberries and place them in a medium sized pan along with the honey, vanilla extract and water.
    Gently warm on a medium heat until the strawberries start to break down. This will take about 8-10 minutes.
    Don’t forget to take your base out of the oven at the 15 minute mark, place it to one side if your strawberry mixture is not ready yet and leave the oven on.
    Mix the 2 tablespoons of cornflour (corn starch) with another 2 tablespoons of water and pour this into the pan with the strawberries.
    Within a minute or two the mixture should start to thicken. Take it off the heat and pour it over the base that you have placed to one side.
    Take the mixture you have placed to one side and crumble it all over the top of your strawberry mix and place it back in the oven for a further 15 minutes.
    You are wanting the crumble topping to be starting to turn a lovely golden colour.
    Once baked, take it out of the oven and allow it to fully cool down to room temperature before you cut this traybake up.
    I recommend placing it in the fridge for a few hours before cutting if you can.
    Keep this traybake covered in the fridge and it will last for 5 days.