Loaded Breakfast Sweet Potatoes
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These Loaded Breakfast Sweet Potatoes make for a delicious and filling breakfast and are so easy because they can be prepped ahead of time during meal prep. You only need a few simple ingredients to whip up this tasty meal!
And if you love sweet potatoes as much as I do, then you’ll probably enjoy these recipes as well: Guacamole Stuffed Sweet Potatoes, Black Bean Stuffed Sweet Potatoes, and Chickpea Stuffed Sweet Potatoes.
Delicious loaded breakfast sweet potatoes is a meal that I’ve been enjoying for years. I’m pretty much obsessed with these! They’re naturally gluten-free, vegan, high in fiber and packed with a variety of nutrients.
Reasons you’ll love this recipe
Since originally making and posting this recipe, I’ve recreated it so many times that I could never even begin to count. These Loaded Breakfast Sweet Potatoes are:
- Ridiculously easy to throw together! Cook a big batch of sweet potatoes for meal prep and then you have a super easy breakfast throughout the week.
- Super satisfying: The combination of the potato with the fruit and peanut butter makes this meal SO filling. It always holds me over until lunch and leaves me so satisfied.
- Customizable: Once you’ve baked your sweet potato, you can add whatever sweet toppings you have on hand. I’ve made this with various fruits, granola, all kinds of nut and seed butter, chia seeds, hemp hearts and more. The options are endless!
- Delicious! This one really goes without saying and yet here I am saying it! :)
Ingredients you’ll need
Besides the necessary sweet potatoes, you can basically use any favorite toppings to make this breakfast sweet potato recipe. Here are some ideas to get you started:
- Sweet potatoes: You need 2 medium-sized, firm sweet potatoes. The fresher they are, the better they will taste.
- Optional toppings: Fruit such as berries and banana slices, chia seeds, chocolate chips, nut butter, cookie butter, hemp seeds, maple syrup, agave and granola are some of my favs. Have fun with it and choose what you love best!
- Filling. The combination of the potato + the fruit and peanut butter make this meal SO FILLING. It always holds me over until lunch and leaves me so satisfied.
- Customizable. Basically, bake a sweet potato and then add whatever sweet toppings you have on hand. I’ve made this with various fruits, granola, all kind of nut and seed butter, chia seeds, hemp hearts, etc etc. There are so many options for topping your breakfast sweet potato.
- Delicious! This one really goes without saying and yet here I am saying it :D
How to make this recipe
You can prep the sweet potatoes either in an instant pot or in the oven. Here’s how:
- Instant Pot: HERE is my guide for cooking them in the instant pot. I love how quick and easy this is! Great for meal prepping.
- Oven: I bake mine in the oven at 400 degrees F for 40-60 minutes, depending on the thickness of the potato. Check it around 40 minutes by piercing it with a fork to check for tenderness.
Once the potato is cooked, cut a slit down the center, about 2/3 of the way down. Slightly mash the inside of the potato. Then, top with your desired toppings!
Helpful tips
- Choosing sweet potatoes: For this recipe, you’ll want to use sweet potatoes that mostly tubular in shape, so you can best fit all of your toppings.
- Bake extras: My suggestion is that you bake an extra sweet potato next time you’re eating them for dinner and then throw it in the fridge. The next morning or 2, you’ve got a SUPER easy breakfast that just needs to be heated up with a few toppings added on top. Alternatively, throw the sweet potato in the oven first thing when you wake up and then you’ll have breakfast ready in under an hour.
- For extra sweetness: I like to buy organic sweet potatoes, which I’ve discovered are always sweeter and thus don’t need any added sweetener. However, if you want it all a bit sweeter, I highly suggest drizzling it with a touch of maple syrup or agave. So good!
- Enjoy for dessert: Don’t just save this recipe for breakfast, it makes for a super filling but still good-for-you dessert!
Frequently asked questions
You definitely could make savory breakfast sweet potatoes with this recipe. Some ideas for toppings are fried eggs, crumbled bacon, shredded cheese and sautéed onions or other veggies.
Always store leftover sweet potatoes before adding the toppings. Place sweet potatoes in an airtight container for 3 to 5 days.
More delicious sweet potato recipes
- Black Bean Stuffed Sweet Potatoes
- Instant Pot Sweet Potatoes
- Chickpea Stuffed Sweet Potatoes
- Sweet Potato Coconut Curry
- Sweet Potato Chili
- Guacamole Stuffed Sweet Potatoes
- Garlic Smashed Sweet Potatoes
See how to make these breakfast sweet potatoes
Loaded Breakfast Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- optional toppings: fruit such as berries and banana slices chia seeds, nut butter, cookie butter, hemp seeds, maple syrup, agave, granola etc. Have fun with it! My favorite toppings are granola, peanut butter, banana, and chia seeds.
Instructions
- Pre-heat the oven to 400 degrees F.
- Bake the sweet potatoes directly on the rack for 40-50 minutes. They’re done once a fork can easily be pierced into the center of the potato and the inside is tender.
- Cut a slit down the center of the sweet potato about 2/3 of the way down. Slightly mush the inside of the potato.
- Top with your favorite breakfast toppings!
- ENJOY!!
Notes
- Works great if you bake the sweet potatoes the night before, and then the whole meal only takes 5 minutes to prepare in the morning.
- To store the sweet potatoes, simply put them in an airtight container and keep them in the fridge until you’re ready to enjoy them!
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