Once you discover how magical Baked Breakfast Sweet Potatoes are you will never go back. Soft, warm sweet potatoes are the perfect canvas for all sorts of toppings, like this fall version with yogurt, currants, pepitas, hemp seeds and honey.
Guys. This is BIG.
Reinvent your tired breakfast game with these Baked Breakfast Sweet Potatoes!
Did you know that baked breakfast sweet potatoes are a thing? Well, they totally are, and when I came across them randomly on Pinterest I was like, wait. WHAT? YASSSSS.
That was about a week ago and I’ve had baked breakfast sweet potatoes for breakfast three times since.
I don’t know why I haven’t thought of this before…stuffed sweet potatoes are already in heavy dinner rotation, but this whole sweet potatoes for breakfast thing just flipped my world upside down. In the best way possible.
If your mind is kind of blown right now like mine was when I discovered this incredible new thing and you literally can’t even, allow me to explain.
How to make Baked Breakfast Sweet Potatoes:
The recipe for these breakfast sweet potatoes could not be easier.
Bake a sweet potato, cut it in half. Top those halves with all kinds of breakfast amazingness like yogurt, nuts, nut butters, seeds, fruit honey, jam, etc.
Then proceed to devour it and fall in love with it because it has completely reinvented your tired breakfast game.
Breakfast was in dire need of a reboot in my house. Oatmeal, yogurt, eggs and avocado toast on repeat was starting to get a bit stale. And it’s getting a little too chilly in the morning to make a smoothie bowl.
So these baked breakfast sweet potatoes have cured my breakfast malaise big time. They’re warm and comforting, and the possibilities for toppings are endless!
This mega fall-inspired version is topped with pumpkin yogurt, hemp seeds, dried currants, candied pumpkin seeds and a honey drizzle, but I’m dying to get creative and try the countless other versions that are dancing around in my head.
Toppings for Baked Breakfast Sweet Potatoes:
- bananas
- chia seeeds
- nut butter
- coconut yogurt
- jam
- granola
- sour cream
- poached eggs
- sauteed spinach
Can I make these Breakfast Sweet Potatoes adhead of time?
Yes, these are one of those great breakfasts you can make in advance and take with you on the go. They require very little effort to prepare.
Once the sweet potatoes are baked until soft and can be easily pierced with a knife, remove them from the oven and let cool. Then pop them into a resealable plastic bag, or into a glass storage container and store them in the refrigerator.
If you have a microwave you can quickly reheat your breakfast sweet potatoes. You can also cut your potato in half and put it into a toaster oven to reheat it if you don’t have a microwave.
Can you eat the skin of a baked sweet potato?
Can I make these breakfast sweet potatoes in a microwave?
Yes, you can. Simply place the sweet potatoes on a microwave-safe plate and microwave for 5-10 minutes. It takes five minutes to cook one sweet potato. Aadd two minutes for each additional potato you put into the microwave. Rotate them halfway through.
Your sweet potatoes are done when a fork spears into them easily. If they are too firm, continue to cook your sweet potatoes in the microwave in one-minute increments.
Tips for making the best Baked Sweet Potatoes:
- To clean you sweet potatoes, start by rinsing them with cold water. Then, take a coarse sponge or scrubber and scrub the sweet potatoes using a circular motion.
- Sweet potatoes tend to leak a little while baking, so I recommend lining the baking sheet for an easy clean up.
- Poke holes! I always use the pricking technique when baking sweet potatoes—it reduces baking time and ensures my potatoes won’t burst.
Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter and Pinterest. If you make these Baked Sweet Potatoes don’t forget to share it using the hashtag #LePetitEats!
Baked Breakfast Sweet Potatoes with Yogurt
Once you discover how magical Baked Breakfast Sweet Potatoes are you will never go back. Soft, warm sweet potatoes are the perfect canvas for all sorts of toppings, like this fall version with yogurt, currants, pepitas, hemp seeds and honey.
Ingredients
- 2 whole sweet potatoes
- 1 cup yogurt plain or flavored (I opted for pumpkin Greek yogurt here)
- 2 tablespoons dried currants
- 2 tablespoons hemp seeds
- 2 tablespoons pepitas
- 2 tablespoons honey
Instructions
- Heat oven to 400 degrees. Pierce sweet potatoes several times with a fork and place on a foil lined baking sheet. Bake for about 45 minutes or until sweet potatoes are fully cooked.
- Remove from heat and let cool slightly. Cut each potato in half lengthwise and spoon equal portions of yogurt over each half. Top with currants, hemp seeds and pepitas and drizzle generously with honey.
Recipe Notes
- To clean you sweet potatoes, start by rinsing them with cold water. Then, take a coarse sponge or scrubber and scrub the sweet potatoes using a circular motion.
- Sweet potatoes tend to leak a little while baking, so I recommend lining the baking sheet for an easy clean up.
- Poke holes! I always use the pricking technique when baking sweet potatoes—it reduces baking time and ensures my potatoes won't burst.
These breakfast sweet potatoes look glorious! Such a creative, filling and sweet breakfast idea!
This idea is genius! We love sweet potatoes and never thought about them for breakfast, but they are perfect!
Love the recipe idea and I think this will become part of my weekly rotation..
Yum!!! How fun to eat stuffed sweet potatoes for breakfast!! I’m not an egg fan, so this is perfect!
This is the perfect swap-out vegan breakfast. I love the idea of starting my day with sweet potato and all the healthy toppings. Thanks for sharing 🙂
I love the idea of having sweet potatoes for breakfast! I can’t wait to try these!