Description
A quick and nutritious breakfast featuring tender sweet potatoes topped with Greek yogurt, nuts, and dried fruit. Perfect for busy mornings, this recipe offers flexibility with microwave or oven cooking methods and customizable toppings.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes (scrubbed and pierced)
Flavorings and Toppings
- 1 tablespoon coconut oil or butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon maple syrup (optional)
- 1/4 cup plain Greek yogurt
- 2 tablespoons chopped nuts (such as pecans or walnuts)
- 1 tablespoon dried cranberries or raisins (optional)
- Fresh fruit or nut butter for topping (optional)
Instructions
- Cook the Sweet Potatoes: Microwave the sweet potatoes on high for 6–8 minutes, turning halfway through, until tender. Alternatively, bake the sweet potatoes at 400°F (200°C) for approximately 45 minutes until soft.
- Prepare the Sweet Potatoes: Once cooked, allow the sweet potatoes to cool slightly, then slice them open lengthwise. Use a fork to fluff the insides to create a soft and airy texture.
- Mix Flavorings: Stir into the fluffed sweet potato flesh the coconut oil or butter, ground cinnamon, salt, and maple syrup if using. Mix until all ingredients are well combined and the butter or oil has melted.
- Add Toppings: Top each sweet potato with a generous scoop of plain Greek yogurt, followed by chopped nuts and dried cranberries or raisins if desired.
- Optional Garnishes: Add extra toppings such as fresh banana slices, berries, or a drizzle of nut butter to enhance flavor and texture according to your preference.
- Serve Warm: Serve the sweet potatoes while still warm for the best taste and comfort.
Notes
- You can cook sweet potatoes ahead of time and simply reheat them for a fast breakfast option.
- Use a dairy-free yogurt alternative to make the recipe vegan-friendly.
- Customize toppings based on your taste preferences—granola, chia seeds, or almond butter are excellent alternatives.