Transform your morning routine with these vibrant Loaded Breakfast Sweet Potatoes! Packed with wholesome toppings like creamy almond butter, fresh fruit, and crunchy Garden Granola® Carrot Turmeric, this naturally sweet and satisfying breakfast will keep you energized all morning long. The best part? You can bake the sweet potatoes ahead of time for an ultra-quick weekday breakfast that's both nutritious and delicious.
Recipe at a glance
- Gluten-Free
- Vegan
- Meal Prep Friendly
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Total Time
- Servings
- 2 Servings
Ingredients
2 medium sweet potatoes
1 large ripe banana, sliced
1/2 cup washed Blueberries
2 tsp Chia seeds
2-3 tbsp Almond butter
Instructions
Wash and dry sweet potato
Preheat oven to 400ºF.
Place sweet potatoes directly on the oven rack and bake for 40–50 minutes, until a fork easily pierces through the flesh.
Cut a slit about ⅔ of the way down the center of each potato. Using a fork, lightly mash the inside.
Add toppings: sliced banana, Garden Granola®, blueberries, chia seed and a drizzle of almond butter. Serve warm.
Quick Breakfast Tip:
Bake the sweet potatoes the night before and store them in an airtight container in the refrigerator. In the morning, simply reheat and add toppings for a fast and nourishing breakfast.
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