Oh hello, Monday. We meet again. Mornings like this I need breakfast before I can face the day.
I’m making gradual changes to my diet — researching and testing small shifts that may lead to bigger ones. For now, expect to see a lot more potatoes in my meals, and I’m perfectly fine with that.
One thing I don’t understand is why sweet potatoes aren’t more popular as a breakfast food. Why not? The same goes for butternut and acorn squash and other sweet, starchy vegetables. They work so well at breakfast: flavorful, nutritious, and filling.
The only real downside is the baking time. My solution: bake them the night before. Often when I roast potatoes for dinner I end up with extras — sometimes on purpose, sometimes by accident. Any leftovers go straight into the fridge and become breakfast the next morning.
On weekday mornings I don’t have time to bake a sweet potato from scratch, so prepping them the evening before works perfectly. If it’s the weekend, I’ll bake them fresh that morning.
I’ve tried a few ways to enjoy them for breakfast. Stuffed with a little oatmeal was tasty but almost too heavy. My favorite is mashed sweet potato topped with yogurt and a few simple toppings.
To serve, warm the baked sweet potato, split it open, mash or fluff the flesh slightly with a fork, then add yogurt and your preferred toppings. A drizzle of honey or agave adds a touch of extra sweetness if you like.
It’s simple, satisfying, and versatile. I’ve also used acorn and butternut squash the same way with equally delicious results.
Baked sweet potatoes for breakfast — give it a try.
Breakfast Baked Sweet Potatoes
Ingredients
- 2 sweet potatoes
- 1 cup of yogurt, I used coconut yogurt but any yogurt will work
- handful of nuts, I used walnuts
- 2 tablespoons of hemp seeds
- sprinkle of cinnamon and/or nutmeg
- optional for topping: honey or agave to sweeten it a bit
Instructions
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Preheat the oven to 400°F (200°C).
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Pierce each sweet potato several times with a fork. Place them on a baking sheet and bake for 45 minutes to an hour, until a fork easily pierces the flesh.
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When cooked, cut the potatoes in half and let them cool slightly.
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Loosen the flesh from the skin with a fork, then distribute yogurt and toppings evenly among the halves.
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Stir or scoop together and enjoy.