Stuffed Breakfast Sweet Potato
These fall-inspired Stuffed Sweet Potatoes feature saucy cinnamon apples and crunchy pecans. Perfect for breakfast, snack, or even a healthy dessert.
Servings: 4 potatoes
Calories: 379kcal
Ingredients
- 4 sweet potatoes scrubbed well and any blemishes removed
- 1 recipe Stovetop Cinnamon Apples
- 4 tablespoons creamy almond butter
- 3-4 tablespoons chopped pecans
- 4 teaspoons hemp hearts
- 3-4 tablespoons pure maple syrup optional
Instructions
- 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.
Notes
~ 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.
Nutrition
Calories: 379kcal | Carbohydrates: 53g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 145mg | Potassium: 501mg | Fiber: 8g | Sugar: 8g