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Breakfast Baked Sweet Potatoes

Breakfast Baked Sweet Potatoes

The only downside to sweet potatoes is that they take a while to bake. My solution is to simply bake them the night before. Typically whenever I bake potatoes, I end up baking more then I need for dinner (sometimes on purpose, most of the time not). The easy solution to this is simply to pop the leftovers in the fridge and then eat them the next morning for breakfast! Easy!

Author: Food with Feeling

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 1 minute

Cook Time: 45 minutes

Total Time: 46 minutes

Servings: 2 Servings

Calories: 570 kcal per serving

Ingredients

  • 2 - sweet potatoes
  • 1 handful - nuts
  • 1 cup - yogurt
  • 2 tablespoons - hemp seeds
  • 1 tsp - cinnamon
  • honey or agave

Instructions

  1. Pre-heat the oven to 400 degrees F.
  2. Prepare sweet potatoes by piercing each sweet potato with a fork a few times. Place them on a baking sheet and bake for 45 minutes to an hour. They're done once a fork can be easily inserted into each potato.
  3. Once done, cut the sweet potatoes in half and let cool slightly.
  4. Using a fork, slightly separate the flesh from the skin of the potato. Even distribute the yogurt and the other toppings among the sweet potato halves.
  5. Mix together and ENJOY!!

Nutrition

Energy: 570 kcal | Total Fat: 30 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 6 mg | Total Carbs: 65 g | Fiber: 8 g | Sugars: 31 g | Proteins: 16 g | Sodium: 483 mg | Polyunsaturated: 12 g | Monounsaturated: 11 g

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