Description
A wholesome and delicious breakfast featuring baked sweet potatoes filled with a creamy mixture of Greek yogurt, almond butter, and maple syrup, topped with fresh berries and crunchy nuts. This recipe combines natural sweetness and nuttiness for a nutritious start to your day.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
Filling
- ½ cup plain Greek yogurt
- 2 tablespoons almond butter or peanut butter
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- pinch of sea salt
Toppings
- ½ cup fresh berries (such as blueberries or sliced strawberries)
- 2 tablespoons chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Wash the sweet potatoes thoroughly and pierce them several times with a fork to allow steam to escape. Place them on the prepared baking sheet and bake for 45–50 minutes, or until they are fork-tender.
- Prepare Sweet Potatoes: Remove the sweet potatoes from the oven and let them cool slightly until safe to handle. Slice each sweet potato lengthwise and gently mash the inside with a fork to create a soft base for the filling.
- Mix Filling: In a small bowl, combine the plain Greek yogurt, almond or peanut butter, maple syrup, ground cinnamon, and a pinch of sea salt. Stir until smooth and well blended.
- Assemble: Spoon the yogurt and nut butter mixture evenly into each mashed sweet potato, creating a creamy layer inside.
- Add Toppings: Top each stuffed sweet potato with fresh berries and sprinkle with chopped walnuts or pecans for added texture and flavor.
- Serve: Serve warm as a nutritious and satisfying breakfast option.
Notes
- To save time, bake the sweet potatoes ahead of time and reheat in the morning.
- For a vegan option, substitute the Greek yogurt with a dairy-free alternative such as coconut or almond yogurt.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
