Breakfast sweet potato
This Breakfast Sweet Potato recipe features tender baked sweet potatoes topped with creamy almond butter, a drizzle of maple syrup, crunchy granola, and a sprinkle of cinnamon. It offers a nutritious and satisfying start to your day, combining sweet and nutty flavors.
Cook time 45 min
Prep time 5 min
Ingredients:
2 sweet potatos1 cup granola
2 tbsp almond butter
2 tsp maple syrup
1/4 tsp cinnamon
Start your day off right with a nutritious and delicious Breakfast Sweet Potato. This unique recipe combines the natural sweetness of sweet potatoes with the crunch of granola, and a touch of maple syrup and almond butter for added flavor and protein. It's a healthy, satisfying breakfast option that's quick and easy to prepare.
Instructions:
- Preheat your oven to 400°F (200°C).
- Rinse and scrub the sweet potatoes to remove any dirt. Pierce each sweet potato a few times with a fork to allow steam to escape while baking.
- Place the sweet potatoes on a baking sheet lined with aluminum foil or parchment paper.
- Bake in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.
- Remove the sweet potatoes from the oven and let them cool for a few minutes.
- Once cool enough to handle, slice each sweet potato in half lengthwise.
- Spread 1 tablespoon of almond butter on each half of the sweet potatoes.
- Drizzle 1 teaspoon of maple syrup over each half of the sweet potatoes.
- Evenly sprinkle 1/8 teaspoon of cinnamon over each half of the sweet potatoes.
- Divide the 1 cup of granola evenly between the four halves, sprinkling it over the top of each.
- Serve immediately and enjoy your delicious breakfast sweet potato!
This Breakfast Sweet Potato recipe is a perfect blend of sweetness, crunch, and wholesome goodness. It's a great way to begin your day with a nutritious and energizing meal. Customize it with your favorite toppings or enjoy it as is!
Breakfast sweet potato FAQ:
Bake the sweet potatoes in a preheated oven at 400°F (200°C) for 45-60 minutes, or until they are tender when pierced with a fork.
Yes, you can substitute almond butter with peanut butter, cashew butter, or any other nut or seed butter according to your preference.
Store any leftover baked sweet potatoes in an airtight container in the refrigerator for up to 3-5 days. Reheat before serving, adding toppings fresh.
You can use honey, agave syrup, or a sugar-free syrup as an alternative to maple syrup for drizzling over the sweet potatoes.
Sweet potatoes are done when they can be easily pierced with a fork. The flesh should be soft and tender.
Cooking Tips:
- Choose sweet potatoes that are firm and free from blemishes for the best results.
- Microwave the sweet potatoes for a quicker cooking method if you're short on time.
- Feel free to add other toppings like fresh berries, nuts, or seeds for added nutrition and flavor.
- Ensure the sweet potatoes are tender by inserting a fork into the thickest part before removing them from the oven.
- Adjust the amount of maple syrup to suit your taste preference—use more if you like it sweeter or less if you prefer a mild sweetness.
- For a creamier texture, you can mix the almond butter with a bit of milk before drizzling it over the potatoes.
Nutrition Facts
2 ServingsCalories 480kcal
Protein 11g
Carbohydrates 66g
Fiber 8g
Sugar 24g
Fat 20g
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