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.

side view of half a baked Breakfast Sweet Potato topped with Greek Yogurt and breakfast toppings

Guys. This is BIG.

Loaded Baked Breakfast Sweet Potatoes on a rustic blue plate with a honey jar in the background

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.

overhead shot of two servings of Baked Breakfast Sweet Potatoes loaded with Greek yogurt and breakfast toppingsIf 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.

honey being drizzled on top of a halved Baked Breakfast Sweet Potato topped with Greek yogurtBreakfast 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.

close-up sideview of a baked breakfast sweet potato topped with pumpkin greek yogurt and breakfast toppingsSo 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 

overhead shot of a loaded Baked Breakfast Sweet Potato on a blue plate

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.

Yes, the skin of a baked sweet potato is totally edible if you clean it properly before baking. Eating the sweet potato skin will actually add more nutrition to your plate – think fiber and potassium.

 

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.

overhead shot of two Baked Breakfast Sweet Potatoes loaded with Greek yogurt and toppings

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 FacebookInstagramTwitter and Pinterest. If you make these Baked Sweet Potatoes don’t forget to share it using the hashtag #LePetitEats!

Baked Breakfast Sweet Potatoes
5 from 4 votes
Print

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.

Course Breakfast, brunch
Cuisine American, healthy
Keyword baked sweet potatoes, breakfast baked sweet potatoes, breakfast sweet potatoes
Prep Time 5 minutes
Cook Time 45 minutes
Servings 2 -4
Author Denisse

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

  1. 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.
  2. 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.

 

Once you discover how magical Baked Breakfast Sweet Potatoes are you will never go back to any other breakfast. Soft, warm sweet potatoes are the perfect canvas for all sorts of breakfast toppings, like this fall version with yogurt, currants, pepitas, hemp seeds and honey. Healthy and nourishing! Perfect for the holidays #breakfast #brunch #fallrecipes #cleaneating #fallflavors

Subscribe to Le Petit Eats

Comments

  1. Traci

    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 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.