These fall-inspired Stuffed Sweet Potatoes feature saucy cinnamon apples and crunchy pecans. Perfect for breakfast, snack, or even a healthy dessert. Using the microwave to cook the sweet potatoes means this recipe can be made in about 15 minutes!
These Breakfast Stuffed Sweet Potatoes are filling, customizable, and so delicious! Great for meal prep, but quick enough to make in the moment. It’s easy to make just one or several.
Ingredients you need
Ingredient notes and subtitutions
Sweet potato ~ Scrub the sweet potatoes well and pierce several holes around the outside to allow steam to escape while cooking. This recipe is for 4 servings, but can easily be scaled down for just 1.
Prep and cook the sweet potatoes ahead of time for an even quicker breakfast. They’ll keep in the fridge for 4 to 5 days or you can even freeze them!
Cinnamon apples ~ These easy stovetop cinnamon apples are the perfect complement to fluffy stuffed sweet potatoes.
Almond butter ~ Creamy almond butter balances the sweetness of the apples and potatoes. You could also use peanut butter, cashew butter, or even tahini.
Pecans ~ Crunchy chopped pecans add texture. Feel free to toast them quickly in a dry skillet for 3 to 4 minutes, stirring frequently, until fragrant. I typically just toss them on raw.
Any chopped nuts will work. Walnuts or hazelnuts would be delicious. You can also leave them off altogether.
Hemp hearts ~ I love any chance to add hemp hearts, the soft inner part of hemp seeds, to a recipe. They have a mild, nutty flavor and add great texture.
They’re high in fiber, protein, and healthy fats. They’re also rich in vitamin E, calcium, potassium, iron, zinc, and more. [source]
Not feeling apples today? Try some of these combos instead:
- Sliced bananas, peanut butter, and chocolate chips
- Fresh berries, dairy-free yogurt, and granola
How to make the recipe
Microwaving the sweet potatoes make this recipe really quick and easy. You could also make baked sweet potatoes in the oven, if you prefer, but that takes 45 to 60 minutes.
Pierce several holes with a fork or sharp knife on the outside of the raw sweet potatoes to allow steam to escape while cooking.
Place one sweet potato on a microwave-safe plate.
Lay a paper towel loosely over the top of the potato to catch any oozing.
Cook for 5 minutes, until tender. If you have a bigger sweet potato, it may need additional time. After 5 minutes, cook in 1 minute increments, if needed, until tender and easily pierced with a knife or fork.
Split the sweet potato open and fluff up the inside with a fork.
Top with quick stovetop cinnamon apples (you can make these while the sweet potatoes are cooking or make it ahead and reheat for a few minutes until warm), a dollop of creamy almond butter, a sprinkle of chopped pecans and hemp seeds, and a drizzle of pure maple syrup.
Fridge: Leftovers can be stored in an air-tight container in the fridge for 4 to 5 days. I recommend storing all components separately for best texture, but the whole potato with toppings may be stored together for a day or two if already assembled.
Freezer: The cooked sweet potatoes can be frozen. Let them cool completely before wrapping tightly in aluminum foil and transferring to the freezer. They should keep well for up to 6 months. Store any toppings separately.
Thaw: Thaw in the fridge overnight.
Reheat: Reheat in the microwave or oven until warmed through.
Pro tips and tricks
~ Scrub the sweet potatoes really well and remove any blemishes.
~ Pierce several holes around the outside of the potato using a fork or sharp knife. This will allow steam to escape while cooking.
~ I find the sweet potatoes cook quicker when microwaving one at a time, however, you can cook them all at once by adding 2 minutes for each additional sweet potato. If the turntable in your microwave doesn’t rotate, be sure to turn the potatoes over every few minutes so they cook evenly.
~ The sweet potatoes can be cooked ahead of time and easily reheated for breakfast in the morning.
~ The cinnamon apples only take about 10 to 15 minutes and can easily be made while the sweet potatoes are cooking. They can also be made ahead and reheated quickly when ready to serve.
~ For a nut-free option, use sunflower seed butter or tahini instead of almond butter, and pumpkin seeds instead of pecans. Or just leave them off.
~ This recipe can easily be scaled down to serve just 1 or 2.
Full of fiber, healthy carbs, and vitamins, sweet potatoes are a healthy breakfast choice.
Yes, the skins of sweet potatoes are edible. Just be sure to scrub the potatoes well and remove any blemishes.
More sweet vegan breakfast recipes
- Strawberry Smoothie Bowl
- Vegan Chocolate Donuts
- Oat Flour Pancakes
- Blueberry Breakfast Cake
- Oatmeal Breakfast Cookies
- Pineapple Spinach Smoothie
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Stuffed Breakfast Sweet Potato
- Pierce several holes all around the outside of each sweet potato with a fork or sharp knife. This will allow steam to escape from the potato while cooking.
- Place one potato on a microwave safe plate, loosely cover with a paper towel, and cook for 5 minutes, until easily pierced with a fork. If you have larger potatoes, they may need additional time. Microwave in extra 1 minute increments until soft. Repeat for each additional sweet potato.
- Slice open the top of each potato and fluff up the insides with a fork.
- Top each cooked potato with a scoop of cinnamon apples, 1 tablespoon almond butter, a few chopped pecans, 1 teaspoon hemp hearts, and a drizzle of pure maple syrup, if using.