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Autumn Breakfast Stuffed Sweet Potatoes - 3 Ways!

Course Breakfast
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 3 potatoes
Author Molly (Spices in My DNA)

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!