Stuffed Breakfast Sweet Potatoes

Stuffed sweet potatoes…. for breakfast!

Stuffed sweet potatoes don’t just have to be for dinner. I recently saw breakfast sweet potatoes all over social media and thought it would be weird. Finally, after seeing enough photos, I decided to try it for myself. I figured there had to be a reason behind it becoming so popular.

Peanut Butter Fruit Stuffed Breakfast Sweet Potato recipe from Body Compass Discovery's blog

I was a little hesitant at first with what to stuff mine with, so I went for some fruit, superseeds and oats. Now that I have made this (and yes, I approve) I plan to try so many more versions! There are tons of ways to do sweet potato toasts so I’m already thinking of a few ides. By the way, if you haven’t tried that yet I highly suggest it as well! Trust me, sweet potatoes for breakfast is a thing.

Of course the major bummer of this easy recipe is that you have to cook the sweet potatoes first. This takes some time, so make some coffee and relax! I always poke my potato with a fork and then wrap in foil. Bake in the oven at 425F for about 45 minutes.

Once softened just unwrap and cut in half. Layer each with sliced bananas, chai seeds and the raisin granola. Of course you can use any type of toppings you want! Drizzle with peanut butter to top it off!
peanut butter fruit stuffed sweet potatoes

fruit stuffed breakfast sweet potatoes
Stuffed Breakfast Sweet Potatoes
Print Recipe
Baked sweet potatoes filled with bananas, chia seeds, granola and peanut butter drizzle.
Servings Prep Time
2 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
45 minutes
fruit stuffed breakfast sweet potatoes
Stuffed Breakfast Sweet Potatoes
Print Recipe
Baked sweet potatoes filled with bananas, chia seeds, granola and peanut butter drizzle.
Servings Prep Time
2 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Poke potato with a fork and then wrap in foil. Bake in the oven at 425F for about 45 minutes.
  2. Unwrap and cut in half. Layer each with sliced bananas, chai seeds and the raisin granola. Drizzle with peanut butter to top it off!
Recipe Notes

PB2 can be used in place of natural peanut butter.

Share this Recipe
Powered byWP Ultimate Recipe

Get your fruits and veggies in with this easy breakfast! It’s full of vitamins, protein and fiber to start your day right. I hope you enjoy this new type of healthy comfort food as much as I do!

Spread the love!
  •  
  •  
  •  
  • 6
  •  
  •  
  •  

Amazon Associates Disclosure

Collette is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

My Insta Profile

Over 14k Pins on Healthy Living Tips!

Compass Blog Written by:

Entering my 30's and feeling more confident about myself from the inside out than ever before!

7 Comments

  1. October 24, 2017
    Reply

    Ooohhh my goodness! This looks delicious! I actually love savory breakfast options with a hint of sweet, so this looks perfect. Thanks for sharing!

    • November 12, 2017
      Reply

      That’s exactly what you get with this! The toppings compliment the yam well!

  2. October 24, 2017
    Reply

    Just yesterday I told myself I have to start cooking healthy again. Just found your recipe and this is what I am going to put on my menu for this week. Thanks for sharing.

  3. October 26, 2017
    Reply

    I really like your receipy, and blackberries are in season now. Such a healthy combo of deliciousness. For every busy person it will give boost of nutrients.

    • November 12, 2017
      Reply

      Thank you! And most definitely! This completely changed sweet potatoes in the morning for me!

  4. November 1, 2017
    Reply

    This looks so good! I love how this isn’t your typical breakfast either. I’ll have to try this out soon.

Leave a Reply

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