Breakfast Stuffed Sweet Potatoes (4 Ingredients)
Stuffed breakfast sweet potatoes--the perfect morning meal! Packed with more than 10 grams of protein, this 4-ingredient breakfast is fast, delicious, and supremely satusfying.
Servings: 1 serving
Ingredients
- 1 medium sweet potato skin scrubbed with water
- Optional: pinch of fine sea salt
- 2 tablespoons chopped dried fruit e.g., chopped cranberries, dried apricots, raisins, dried cherries, dried blueberries
- 1 tablespoon seeds or finely chopped nuts e.g., pepitas, sunflower seeds,sesame seeds, hemp hearts. pecans almonds, walnuts
- 1 tablespoon nut or seed butter warmed (for drizzling)
Instructions
- Prick the sweet potato all over with a fork. Microwave on HIGH for 8 to 12 minutes (it will depend on size) until very tender. Let cool for 5 minutes.
- Place the sweet potato on a plate and split open lengthwise (be careful of the steam that will release).Open the potato wide; mash the flesh with a fork and season to taste with salt (if desired).
- Sprinkle the sweet potato with the dried fruit and seeds and then drizzle with the nut butter. Eat!
Notes
Nutrition Calculations: I used natural peanut butter, dried cranberries, and a combination of hemp hearts and pepitas for the seeds when calculating the nutrition.
Oven Alternative: Instead of microwaving the sweet potato, place it in a pie plate or small baking pan. Bake in a preheated 425F (215C) oven for about 1 hour until very tender. Let cool for 5 minutes.
Cook Sweet Potato in Advance: Cook the sweet potato up to 2 days before eating. Store in an airtight container and refrigerate until ready to use. The sweet potato is delicious cold, or rewarm it in the microwave in 30 second intervals.
Nutrition
Serving: 1stuffed sweet potato | Calories: 310kcal | Carbohydrates: 39.3g | Protein: 10.2g | Fat: 13.3g | Saturated Fat: 2.4g | Sodium: 131mg | Fiber: 6.2g | Sugar: 20.3g