These Stuffed Breakfast Sweet Potatoes are filled with luscious strawberries, creamy banana, tangy greek yogurt with a drizzle of honey. It’s a perfect way to start your day!
I’ll be honest, I used to hate sweet potatoes. I always felt like I was eating baby food. I slowly began to like them when I first had sweet potato fries in a restaurant. I still wasn’t convinced though – because, hello, the restaurant was frying them, covering them in salt and serving them with this amazingly delicious ranch. How could I re-create that at home?!
So, I tried. I began experimenting with cutting them into fries and baking them at a pretty high temperature with only olive oil, salt and pepper, making them extra crispy and delightful. And I succeeded! Now, sweet potatoes are easily one of my top five favorite foods. In fact, I even have a few other sweet potato recipes on my blog like these loaded southwestern sweet potato fries, spicy sweet potato nachos and crispy cajun sweet potato fries. Check those out if you’re a SP convert like me.
For the past few months, I’ve seen this huge trend of Sweet Potato toast on Instagram. Basically, you cut your sweet potatoes into very thin slices, literally toast them, and add whatever toppings you want!
I’ve been so intrigued by this. I usually only eat sweet potatoes in a savory fashion. Like, give me a whole plate of cut up sweet potato fries in olive oil, salt and pepper and I’m good. Thinking of sweet potatoes in a “sweet” mode kind of weirded me out! They’re so naturally sweet as it is, I wondered how it would be loading it other sugar. I can handle it with butter and cinnamon, but that’s about as sweet as I’ll go.
However, I feel like I’ve been in a huge breakfast slump lately. Ben and I have the same thing every morning, and while it’s delicious, I knew that I wanted to change things up this Spring. That’s how this delightful recipe was born!
This recipe is probably the most simple one I’ve ever posted on my blog. Mostly because the main step is just baking the sweet potato and then stuffing it with whatever breakfast-y items you want!
For this particular recipe, the combo was dynamite. I simply baked the potato, cut it open, and stuffed with:
- fresh juicy strawberries
- sweet creamy bananas
- a dollop of plain Siggi’s greek yogurt
- topped with granola
- and a drizzle of honey
It was amazing. It was warm, smooth, and packed full of flavor. The fruit added great texture and sweetness – but it never became overly sweet. The greek yogurt was tangy and wonderful, making the sweet potato extra creamy!
Side note: can we just quickly discuss how it’s the best time of year? AKA STRAWBERRY SEASON!!! My favorite. Ben and I love going to the local strawberry farms and picking a ton…not to mention eating a bunch along the way. It’s a fun way to spend a Saturday! Here’s a photo of young Ben and Haylie when we were dating picking strawberries. You can’t tell in the photo, but Ben had a man bun!
You can use any fruit you have on hand – I’m sure that blueberries or raspberries would work amazingly. I would also love to try this sweet potato with a drizzle of nut butter! I think that would give it a wonderful boost of protein and flavor.
This is my new go-to meal. It has healthy fats, probiotics, fruit, and a boost of healthy carbs! Win win win. Your new fave Spring meal and GO!
Stuffed Breakfast Sweet Potatoes
Ingredients
- 1 medium sweet potato
- 4 strawberries, cut in half
- 1/2 banana, sliced
- 1 dollop plain greek yogurt
- drizzle of honey
- sprinkling of granola of choice
Instructions
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Bake your sweet potato at 400 degrees for 45 minutes to one hour, or until fork tender. I wrapped mine in aluminum foil to help keep it together.
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Once it's done, load it up with toppings! Add strawberries, banana, a dollop of plain Greek yogurt, some honey and granola. Enjoy while warm!