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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.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 -4
Calories 590 kcal
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
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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.
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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.