Breakfast Stuffed Sweet Potatoes

Breakfast Stuffed Sweet Potatoes

Published by Jessica Ivey, RDN at August 3, 2018

 

I am always looking for quick and easy breakfast options that can be prepared in advance for busy weekday mornings. Over the past couple of years I have gradually gotten up earlier and earlier. I like to have time to do a quick workout and then sit and sip my coffee while reading and focusing my mind and heart for the day ahead. But no matter how early I get up, I always seem to end up running out the door frantically just a minute or two later than I meant to leave. Can anyone else relate?

We eat an awful lot of overnight oats and chia seed pudding on weekday mornings, but I’ve been trying to incorporate some new ideas for more variety. Hence, the stuffed sweet potato. I love sweet potatoes, and I love peanut butter, so what could be better than a mash-up of two of my favorite foods?

 

I started out by cooking the sweet potatoes in my instant pot. Now at first I wasn’t such a fan of the instant pot… it’s so bulky! I can be quite the minimalist, especially when space is limited (but yay for the kitchen remodel and plenty of cabinet space now!). Nathan had an Instant Pot when we got married, and it took me at least a year to use it, but now I love it! Anyone else crazy about their’s?

Scrub the potatoes really well (so that you can eat the nutrient-rich skin), and place them in a steamer basket in the pot. Add about 1 cup of water, and cover with the lid. Set the vent to the “sealing position” and turn on to the “steam” setting for 10 minutes. I got my potatoes cooking just before getting in the shower and let the steam function finish and the pressure decrease slowly while I finished getting ready, and voilà, perfectly cooked potatoes. If you don’t have an instant pot you can bake the potatoes in the oven, or wrap tightly in plastic wrap and microwave for a quicker option.

Servings 1 serving

Ingredients

  • 1 cooked sweet potato
  • 1/3 cup nonfat honey vanilla or vanilla Greek yogurt
  • 1/3 cup fresh or frozen (thawed) berries
  • 2 tablespoons natural peanut butter
  • 1 tablespoon unsweetened flaked coconut (optional)

Instructions

  1. Split potato, and fill with yogurt and berries.
  2. Warm peanut butter briefly in the microwave until smooth; drizzle over potato. Sprinkle with coconut (if using).

Recipe Notes

You can use almond, cashew or soy nut butter instead of peanut butter if you prefer. Also try different fruits, like sliced banana or diced pineapple. I used Greek Gods honey vanilla yogurt for my potato.

 

Comments are closed.