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Breakfast Sweet Potato

Breakfast Sweet Potato

A warm and filling breakfast made with oven-baked sweet potatoes, creamy toppings, and simple pantry ingredients. This recipe creates a naturally sweet morning meal that can be customized with different flavors.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup Greek yogurt or cottage cheese
  • 2 tablespoons chopped nuts or seeds
  • 1 teaspoon cinnamon
  • 1–2 tablespoons honey or maple syrup

Equipment

  • Baking tray
  • Fork
  • Kitchen knife
  • Spoon
  • mixing bowl
  • Oven

Method
 

  1. Wash sweet potatoes under running water and dry them completely.
  2. Pierce each sweet potato several times with a fork to allow steam to escape during cooking.
  3. Place sweet potatoes on a baking tray and bake at 400°F for 40–50 minutes until a fork easily enters the center.
  4. Prepare toppings by measuring yogurt, cinnamon, nuts, seeds, and sweetener before assembling.
  5. Cut an opening along the top of each cooked sweet potato and gently fluff the inside with a fork.
  6. Fill the warm sweet potatoes with toppings and serve immediately.

Notes

  • Choose sweet potatoes that are similar in size so they cook evenly.
  • Keep the skin on for better texture and easier handling.
  • Add toppings after reheating if preparing this recipe ahead.
  • For a dairy-free version, use coconut yogurt, nut butter, or mashed avocado.
  • Sweet potato size changes cooking time, so always test with a fork before serving.