My love for sweet potatoes grows by the day. They’re SO good. For awhile I ate them baked or roasted as a side with dinner, or on salads. A year or so ago I started eating them in breakfast scrambles, in smoothies, and roasted with eggs and sautéed veggies. I love eating them when I want an alternative to bread, and they’re a great source of fiber, beta-carotene, vitamin C, and potassium.
I just recently started eating them on the sweeter side, with yogurt and fruit, and KNEW I had to make a fall breakfast version with all of my favorite fall flavors. These are perfect for meal prep! Just roast all your sweet potatoes on the weekend and then top them with toppings during the week when you’re ready to eat!
I don’t know how I could pick my favorite. This one is stuffed with Greek yogurt, sliced pears, pomegranate seeds, toasted almonds, and a drizzle of honey. So much texture and fall flavor! So filling too. You get the extra protein from the Greek yogurt and the potato is so filling by itself. Sometimes I cut these in half.
WARM CINNAMON APPLE. What scent is better than sautéed apples in cinnamon, maple syrup, and coconut oil?
I then topped it with almond butter, more cinnamon, and maple syrup. SO warm and cozy. This one is perfect for a chilly fall morning and a warm latte.
This one might just be my fave. It’s definitely because of the vanilla bean cashew butter. THIS STUFF, you guys. Is absolutely to die for. Making your own nut butter is so worth it. There’s something magical about cashews and vanilla together. The sweetness of the cashews compliment the warm vanilla flavor perfectly. Beware…its addictive.
So. This one is topped with sliced figs (why can’t the season last longer?!), a drizzle of the cashew butter, and granola. Love it.
Autumn Breakfast Stuffed Sweet Potatoes - 3 Ways!
Ingredients
- For the GREEK YOGURT + POMEGRANATE potato:
- 1 sweet potato, baked
- 1/3 cup Greek yogurt
- 1/2 of a pear, sliced or diced
- 2 tablespoons sliced almonds, toasted
- honey for drizzling
- For the WARM CINNAMON APPLE potato:
- 1 sweet potato, baked
- 1/2 of an apple, diced (honeycrisp or fuji are my faves)
- 1/2 teaspoon coconut oil
- 2 teaspoons pure maple syrup
- 1/4 teaspoon cinnamon
- 1 tablespoon almond butter
- extra cinnamon for sprinkling
- extra maple syrup for drizzling
- For the FIG AND CASHEW BUTTER potato:
- 1 sweet potato, baked
- 3-4 fresh figs, sliced
- 1/4 cup of your favorite granola
- 1 tablespoon vanilla bean cashew butter
- FOR the CASHEW BUTTER:
- 12 ounces raw cashews
- 1 tablespoon vanilla bean paste (can sub seeds from 1 vanilla bean)
- 1 tablespoon coconut oil
- pinch of salt
Instructions
- Preheat oven to 350℉. Pierce potatoes with a fork several times. Line a baking sheet with foil and place potatoes on sheet. Bake for 1 hour to 1 hour and 15 minutes until cooked through. Let cool.
For the For the GREEK YOGURT + POMEGRANATE potato: Slice potato in half almost all the way through and mash the insides with a fork. Top with Greek yogurt, pear, pomegranate, toasted almonds, and a drizzle of honey.
For the WARM CINNAMON APPLE potato: Preheat a small skillet to medium heat. Add the coconut oil and diced apple and sauté for 7-8 minutes until softened. Add the cinnamon and maple syrup and cook for an additional minute. Remove from heat and let cool slightly. Slice potato in half almost all the way through and mash the insides with a fork. Top with warm cinnamon apples and the almond butter. Sprinkle with additional cinnamon and a drizzle of maple syrup.
For the FIG AND CASHEW BUTTER potato: Slice potato in half almost all the way through and mash the insides with a fork. Top with sliced figs, granola, and a drizzle of the vanilla bean cashew butter.
For the VANILLA BEAN CASHEW BUTTER: Place cashews, vanilla bean paste, coconut oil, and a pinch of salt in a food processor. Blend for about 10 minutes, scraping the sides as needed, until desired consistency is reached. This could take less or more time depending on your food processor. I store it in a jar in the fridge so it lasts longer!
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