This super healthy nutrient-charged breakfast tastes like a decadent dessert. This is for anyone who says healthy can’t be crazy delicious. I used a white Hannah sweet potato which has a soft pancake-like fluffy inside when baked, but any sweet potato or yam would work great in this recipe. I also served it with houjicha (roasted green tea) for the perfect breakfast pick-me-up.
This would make a quick weekday breakfast if you do a little prep beforehand. On Sunday night bake a few sweet potatoes at a time and then store them in the fridge in their foil, so no juiciness escapes. Then each morning all you have to do is warm one up with the toppings. I like to prep a few in advance to make enough for 2-3 days. Twice baked sweet potatoes that have time to rest overnight are extra caramelized inside, YUM!
This is such a warm and filling sweet breakfast, it will keep you full for hours on even the most active day. Not to mention all the ingredients are readily available throughout the year and quite cheap!
Please let me know if you try this and leave a comment below! I’d love to hear what you think about sweet potatoes for breakfast. 🙂
- 1 large sweet potato, variety of your choice
- ½ apple, finely chopped
- Handful of oil-free granola (I used Engine 2 granola)
- 1 tablespoon maple syrup
- Dash of cinnamon
- Night Before: Clean and wrap the sweet potato in tin foil, Bake on 450F for 1 hour and 15 minutes. Let rest in the fridge overnight.
- In the morning make a slit in the potato, fill with sliced apple, granola, drizzle of maple syrup & cinnamon. Bake at 350F for 20 minutes or until warmed through.