Nutty Berry Sweet Potato
There’s something really lovely about sweet potatoes. They are wonderfully earthy, and like the name suggests they’ve got a nice sweetness to them as well. When we think of having sweet potato for breakfast we usually roast them or put them in a scramble, but this is closer to having a baked potato - but sweeter!!! It's a nutty berry sweet potato! It's a sweet and savoury, iron and potassium rich comfort-food breakfast that will keep you full all morning long.
This recipe is really flexible to your own tastes. If you have a nut allergy you can easily swap out the almond butter for tahini or sunflower butter - top it with pumpkin seeds instead of pecans and whatnot. And if you do like nuts you can swap out whatever nut butter or nuts you want. The same goes for the berries - use whatever you’ve got fresh or frozen. And even if you don’t have berries feel free to top with any other kind of fruit. Make it your own.
I top it with some rolled oats, but if you’ve got some of my granola on hand then that’s really lovely too. Enjoy this nutty berry sweet potato however you want - the most important thing is that you have sweet potato for breakfast and smash it into your face!
Looking for a fun way to have sweet potato for breakfast? This whole food plant-based dish hits notes of both sweet and savoury. It’s ridiculously delicious and filling and I find it’s perfect for a cold day or even post workout. Comfort food at it’s finest!
- 1 Sweet Potato (baked)
- 1 tbsp Almond Butter (natural)
- 1 tsp Maple Syrup
- 3 tbsp Rolled Oats
- 1/2 cup Berries (frozen or fresh)
- 1 tbsp Pecans (toasted if you can)
- 1 tbsp Hemp Seeds (optional for topping)
If you’ve got a left-over sweet potato then you’re golden, just preheat your oven to 425 F and reheat for 14-18 minutes (depends on the size of the tater). Otherwise you’ll need to bake one in either your oven or air fryer. In the oven use the same temperature as above but stab it all over with a fork first. Cook 40-50 minutes. In an air-fryer, same stabby deal but cook it at 390 F for 40-50 minutes. Flip it over about half-way through.
Remove the sweet potato from the oven, slice it in half, and scoop 2 to 3 tablespoons of that beautiful sweet potato flesh out of each side, and transfer it to a bowl. Add the nut butter, maple syrup, and mash together with sweet potato flesh until that mess is good and combined. Stir in your berries lightly.
Return the mashed sweet potato mixture to the sweet potato shells. Top with oats, pecans, and hemp seeds. Serve with additional maple syrup and smash it into your face!
Servings 1
- Amount Per Serving
- Calories 423kcal
- % Daily Value *
- Total Fat 21.1g33%
- Saturated Fat 1.7g9%
- Sodium 44mg2%
- Potassium 899mg26%
- Total Carbohydrate 48.5g17%
- Dietary Fiber 8.5g34%
- Sugars 15.8g
- Protein 13.6g28%
- Calcium 3 mg
- Iron 57 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Totally optional but I strongly recommend firing up a non-stick frying pan and toasting your pecans and oats for a few minutes. Just make sure they don’t burn. They won’t take long so keep an eye on ‘em.
Swap out the nuts and fruit for whatever the heck you want.
You could omit the oats and pecans and put a few tablespoon of granola on if you’d like.
Add a tablespoon of currents or any there dried fruit to sweeten it up if you’d like.
