Go Back Email Link
+ servings
Breakfast Stuffed Sweet Potato

Breakfast Stuffed Sweet Potato

No ratings yet
Servings 1

Ingredients
  

  • 1 medium sized sweet potato cooked
  • 1/3-1/2 cup unsweetened yogurt I used Kite Hill dairy-free
  • 1/3 cup fresh blueberries
  • 1-2 tbsp creamy almond butter
  • 2 tsp hemp seeds
  • 1 tsp honey

Instructions
 

  • Prep ahead of time: cook a whole sweet potato in the oven at 375 for about 30 minutes, until you can easily stick a knife all the way through it. Let it cool and store it in the fridge until you are ready to add your cold toppings.
  • To assemble, cut the sweet potato lengthwise, then take a fork and soften up the inside to make it nice and creamy.
  • Top with the yogurt and blueberries. Then drizzle the almond butter and honey over the top. Sprinkle on the hemp seeds.
  • Serve and enjoy!
Tried this recipe?Let us know how it was!