This delicious stuffed sweet potato is the perfect recipe to make every morning special – yes, even Monday Mornings! Not only is it a great breakfast recipe that will keep you full all morning, but it’s also a great mid-week meal. It’s a super simple recipe that is just as healthy as it is filling, so it’s a great one to up your sleeve, especially if you have a sweet tooth as I do.
The sweet potato really shines here, and you can stuff it with all your favourites. I love swapping my fillings based on what ingredients I have in the house or what’s in season. For breakfast, I make my stuffed sweet potato with nut butter, banana, blueberries and drizzled with coconut nectar. This combination of sweet delicious flavours and textures comes together to create a beautiful dish that I, personally, can devour any time of the day – breakfast, brunch, afternoon snack or even just for dinner (and dessert!)
As always, the base of this recipe is vegan, gluten-free and paleo-friendly and packed full of delicious protein, nutritional fibre and the perfect combination of sweet flavours but you can always swap a few ingredients around to help it meet your requirements, and preferences, if required. The recipe itself has very little prep-work but does have a little bit of prep-time needed. The sweet potatoes need to bake for around 30 minutes (for a medium potato) so make sure to factor this in before making. However, if you do find yourself a little short of time, but still craving one, speed up the baking process by microwaving them on high for around 5 minutes. But make sure to stab them beforehand so they don’t explode.
Here's the stuffed breakfast sweet potato recipe
- 1 sweet potato, washed and scrubbed
- 1 tbsp favourite nut butter
- ⅓ banana, sliced
- Few blueberries
- 1 tbsp crushed walnuts (or any other nuts you like)
- Drizzle of coconut nectar (or any other sweetener)
- Preheat the oven to 220°C, fan 200°C, gas mark 7
- Using a fork, poke holes in the sweet potato, then bake in the preheated oven for around 30 minutes or until the sweet potato is fork tender.
- When the sweet potatoes are cooked and slightly cooled, cut a slit down the centre, spread the nut butter inside and stuff with all your favourite ingredients.
Make sure to enjoy warm.
If you are short on time, microwave your (fork-poked) potato on high for 5 minutes then crisp in the oven for an additional 5-10 minutes.
Here you go, stuffed sweet potato breakfast recipe. Change up your breakfast and get creative in the kitchen with this delicious recipe.
If you are after more breakfast sweet potato recipes, check out my Sweet Potato Toasts. As always, if you make this recipe, please share it with me either on my Facebook, Twitter or Instagram. I would love to see it! Hashtag #HediHearts