Baked Breakfast Sweet Potatoes with Yogurt
Warm baked sweet potatoes filled with creamy yogurt, fresh fruit, crunchy granola, nuts, and seeds make an easy and satisfying breakfast. Naturally sweet and endlessly customizable, they are also perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 45 to 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium sweet potatoes
- 1 cup Greek yogurt or plain yogurt
- 1 to 2 tablespoons maple syrup or honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract, optional
- 1/2 cup fresh berries
- 1 small banana, sliced
- 1/4 cup granola
- 2 tablespoons chopped pecans or walnuts
- 1 tablespoon chia seeds or hemp seeds
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C). Scrub the sweet potatoes thoroughly under running water and dry them well.
- Pierce each sweet potato several times with a fork and place them on a parchment-lined baking sheet.
- Bake for 45 to 60 minutes, depending on their size, until a knife or fork slides easily through the center and the flesh is completely soft.
- While the sweet potatoes finish baking, stir the yogurt with the optional vanilla extract and some of the maple syrup or honey if desired.
- Remove the sweet potatoes from the oven and let them cool for a few minutes. Cut each potato lengthwise without slicing completely through the bottom.
- Gently open each sweet potato and fluff the soft flesh with a fork. Sprinkle with cinnamon and a pinch of salt.
- Spoon the yogurt generously into the sweet potatoes.
- Top with fresh berries, sliced banana, granola, chopped pecans or walnuts, and chia or hemp seeds.
- Drizzle with additional maple syrup or honey if desired and serve while the sweet potatoes are still warm.
Notes
- For meal prep, bake the sweet potatoes ahead and refrigerate them in an airtight container for up to 4 days.
- Store the sweet potatoes, yogurt, fruit, granola, and nuts separately for the best texture.
- For an apple cinnamon variation, add chopped or sautéed apple, cinnamon, walnuts, and maple syrup.
- For a tropical version, use coconut yogurt and top with mango, pineapple, toasted coconut, and chia seeds.
- For a nut butter variation, top with sliced banana and almond, peanut, or cashew butter.
- For a dairy-free version, replace the yogurt with a thick coconut, almond, soy, or other plant-based yogurt.
- Reheat baked sweet potatoes in the microwave or in a 350°F (175°C) oven, then add cold yogurt and fresh toppings.
- For a faster option, pierce the sweet potatoes with a fork and microwave until completely tender, turning as needed during cooking.
Nutrition
- Serving Size: 1 topped sweet potato
- Calories: 430 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 10 mg
