This sweet potato breakfast recipe offers a nutritious, flavorful way to start your day. Roasted sweet potatoes are filled with warm spices, creamy yogurt and crunchy granola for a balanced, gluten-free breakfast that’s vegetarian and easy to make vegan.
Table of contents
- How to make breakfast sweet potatoes
- Granola and yogurt options
- Other topping options
- Meal prep these sweet potatoes
- More sweet potato recipes
If you’re searching for a healthy breakfast alternative beyond smoothies and egg dishes, these breakfast sweet potatoes are a smart, delicious choice. Roasted until tender, then filled with a brown sugar and spice blend, yogurt and granola, they deliver a satisfying mix of fiber, protein and complex carbohydrates to keep you energized through the morning.
One of the best things about this recipe is how simple it is to customize. Roast a batch of sweet potatoes ahead of time and you’ll have grab-and-go breakfasts all week: eat them cold straight from the fridge or warm them for a minute in the microwave, then add your favorite toppings.
These stuffed sweet potatoes are family-friendly and work well for meal prep, weekend breakfasts, or a healthy brunch. They pair nicely with other sweet potato dishes at lunch or dinner for those who enjoy incorporating this nutritious root vegetable into multiple meals each day.
How to make breakfast sweet potatoes
- Preheat the oven to 400°F (200°C).
- Scrub small sweet potatoes clean. I like to leave the skin on after roasting for added texture and nutrients.
- Quick tip: Roast several sweet potatoes at once (four is a good batch) so you have breakfasts ready for multiple days. Scale up or down depending on how many people or days you’re prepping for.
- Place the sweet potatoes on a foil-lined or parchment-lined baking sheet for easier cleanup.
- Roast for about 35–40 minutes, until they are soft when pierced with a fork or give slightly to the touch.
- Remove from the oven and let cool for 5–10 minutes so they’re easier to handle.
- In a small bowl, combine brown sugar with pumpkin pie spice. If you don’t have pumpkin pie spice, use 1 teaspoon ground cinnamon or a mix of 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg.
- Slice each potato about 3/4 of the way through lengthwise so it opens like a book.
- Add 1/2 tablespoon butter (or plant-based spread for a vegan version) to each potato and mash it gently into the flesh as it melts.
- Sprinkle about 1 teaspoon of the brown sugar and spice mixture into each potato.
- Spoon in 2 tablespoons of yogurt and finish with roughly 1/4 cup granola per potato. Serve immediately.
Granola and yogurt options
Choose yogurt and granola that match your taste and dietary needs. Here are a few combos that work particularly well:
- Vanilla yogurt + pumpkin-flax granola: A smooth vanilla yogurt and a pumpkin-spiced granola create classic, autumn-inspired flavors. Use plant-based yogurt and vegan granola to make the dish fully vegan.
- Honey yogurt + almond-honey granola: For a slightly sweeter option, pair honey-flavored yogurt with a crunchy honey-almond granola.
- Pumpkin yogurt + maple-quinoa granola: For extra seasonal flair, try a pumpkin-flavored yogurt topped with a maple quinoa granola for extra crunch and protein.
Other topping options
Mix and match these add-ins to boost flavor and nutrition:
- Chia seeds — add fiber and omega-3s.
- Nut butter — almond, peanut or cashew butter adds creaminess and healthy fats.
- Sliced banana — pairs beautifully with cinnamon and granola.
- Maple syrup — a light drizzle of pure maple syrup for extra sweetness.
Meal prep these sweet potatoes
To prep ahead, roast sweet potatoes up to five days in advance. Once cooled, store them in an airtight container in the refrigerator. When you’re ready to eat, you can slice and fill them cold or reheat briefly.
To reheat: slice the potato 3/4 of the way through, place on a microwave-safe plate, and microwave for about 1–2 minutes until warmed through. Add butter, spice mixture, yogurt and granola after reheating.
More sweet potato recipes
If you enjoy breakfast sweet potatoes, consider trying other sweet potato dishes for lunch or dinner such as casseroles, veggie burgers, soups, Mexican-style hashes, or vegan mashed sweet potatoes. Sweet potatoes are versatile, nutritious, and fit into many meal plans.
Recipe: Breakfast Sweet Potatoes
Servings: 4 breakfast potatoes
Prep time: 10 minutes • Cook time: 35 minutes • Total time: 45 minutes
Ingredients
- 4 small sweet potatoes, scrubbed clean
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice (or 1 tsp ground cinnamon)
- 2 tablespoons butter (or plant-based spread)
- 1/2 cup vanilla yogurt (or non-dairy alternative)
- 1 cup granola
Instructions
- Preheat the oven to 400°F (200°C).
- Place the sweet potatoes on a foil- or parchment-lined baking sheet.
- Bake for 35–40 minutes, or until tender to the touch.
- Combine the brown sugar and pumpkin pie spice in a small bowl.
- Let the potatoes cool for 5–10 minutes. Slice each potato about 3/4 of the way through lengthwise.
- Add 1/2 tablespoon butter to each potato and mash it in as it melts.
- Sprinkle the sugar-spice mixture evenly among the potatoes.
- Add 2 tablespoons yogurt to each potato and top with 1/4 cup granola. Serve immediately.
Notes
- Substitute for pumpkin pie spice: Use 1 teaspoon ground cinnamon or 3/4 teaspoon cinnamon + 1/4 teaspoon ground nutmeg.
- Vegan option: Use a plant-based spread instead of butter and choose a non-dairy yogurt (almond, soy, or coconut). Confirm your granola is vegan.
Nutrition Facts (per serving)
Calories: 355 kcal • Carbohydrates: 57 g • Protein: 7 g • Fat: 11 g • Saturated Fat: 4 g • Cholesterol: 16 mg • Sodium: 154 mg • Potassium: 623 mg • Fiber: 5 g • Sugar: 21 g • Vitamin A: 18635 IU • Vitamin C: 3.4 mg • Calcium: 126 mg • Iron: 2.1 mg