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Stuffed Breakfast Sweet Potatoes are an easy and customizable breakfast that's both nourishing and delicious. With minimal prep and your choice of sweet or savory toppings, this simple recipe feels indulgent while fueling your body with wholesome, nutrient-dense ingredients.
Breakfast Sweet Potatoes at a Glance
For years, I have enjoyed topping baked or Instant Pot Sweet Potatoes with pulled pork, taco meat, or black beans and guacamole for a savory, hearty dinner. But a sweet potato for breakfast? Absolutely! Once I started making stuffed breakfast sweet potatoes, I can't stop! There are so many reasons to give this recipe a try!
- Versatile: From eggs to sausage to yogurt to fruit, the toppings for Breakfast Sweet Potatoes can be savory or sweet and the options are endless.
- Nutrient-Dense & Filling: Packed with fiber, complex carbs, and vitamin A, sweet potatoes are a nourishing base for a wide variety toppings.
- Allergy-Friendly: Sweet potatoes are a blank slate that are naturally gluten-free, dairy-free, egg-free, nut-free, and vegan. Pick and choose toppings to suit your dietary needs and/or preferences.
- Meal Prep Friendly: Make a batch of sweet potatoes ahead of time for quick weekday breakfasts.
Happy Cooking! xo Kristen
How to Make a Breakfast Sweet Potato
This recipe is about as easy as it gets. Start with fluffy, tender sweet potatoes and top as desired.
- Prepare Sweet Potatoes. You can bake sweet potatoes in the oven or pressure cook them using my recipe for Instant Pot Sweet Potatoes. Either way, I recommend making a few extra to keep on hand for the week!
- To Bake: Scrub and pierce sweet potatoes several times with a fork. Bake at 375°F (190°C) for 30-40 minutes, or until fork-tender.
- To Pressure Cook: Scrub and pierce sweet potatoes several times with a fork. Place a trivet inside the inner pot and add 1 ½ cups cold water. Place the sweet potatoes on the trivet, seal the lid, and cook for 16-35 minutes based on size. Let pressure release naturally for at least 10 minutes after the cooking time has elapsed.
- Top and Serve. Once cool enough to handle, slice the sweet potato open and top as desired, using the suggestions below.
Topping Ideas for Breakfast Sweet Potatoes
From sweet to savory to calcium-rich to protein-rich, the toppings for sweet potatoes at breakfast are endless. Below are a few of my favorite combinations.
- My Personal Favorite Combo: Greek yogurt, a drizzle of nut butter, sliced banana, and homemade granola.
- Yogurt & Berries: Add a scoop of store-bought, Instant Pot Yogurt or Instant Pot Coconut Milk Yogurt to the sweet potato and top with fresh berries or strawberry chia jam. For crunch, add a sprinkle of granola, hemp seeds, or chia seeds.
- Savory Meat & Eggs: Top the sweet potato with crumbled baked bacon, diced ham, or cooked breakfast sausage. Add a fried egg, scrambled eggs, or an oven-poached egg. Finish with sliced avocado or shredded cheese for a creamy, rich finish.
- Tex-Mex: Top your potato with scrambled eggs, sliced avocado or guacamole, fresh salsa, and minced cilantro for one flavorful, unique breakfast.
- Veggie Packed: Saute bell peppers, onions, mushrooms, kale, and/or spinach in a skillet until tender. Add whisked eggs and cook until set, stirring often. Add to the prepared sweet potatoes and top with cheese if desired.
- Cinnamon Sugar: Top with yogurt and sprinkle with cinnamon sugar. Simple, yet delicious!
- Make a Sweet Potato Breakfast Bowl: Remove the peel from the sweet potato and place the flesh into a large bowl. Season with a bit of salt for savory toppings or cinnamon for sweet toppings. Mash well and then top with sweet or savory toppings as desired.
Make Extra
Meal Prep Tip
Prep extra sweet potatoes to use throughout the week for quick and easy breakfasts. Prepare as many sweet potatoes as desired, let cool, then store in an airtight container in the fridge for up to 5 days. Reheat for 1-2 minutes in the microwave, top as desired, and enjoy.
More Sweet Potato Breakfast Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Breakfast Sweet Potatoes
Ingredients
- 1-10 sweet potatoes
- toppings of choice
Instructions
- Scrub sweet potatoes and pierce them several times with a fork.
- To pressure cook sweet potatoes, place the sweet potatoes on a trivet in the instant pot over 1 ½ cups of cold water. Place the lid on the instant pot and be sure the vent is sealed. Adjust cook time to 16 minutes for skinny sweet potatoes, 22 for average sweet potatoes, 26 minutes for large sweet potatoes, and 35 for extra large sweet potatoes. Once the cooking time has elapsed, allow pressure to release naturally for 10 minutes before opening up the inner pot.
- To bake sweet potatoes, place the pierced sweet potatoes on a foil-lined sheet pan and bake at 375℉ (190℃) for 30-40 minutes or until tender.
- Once cool enough to handle, cut open the baked sweet potato. Top with yogurt, sliced banana, a drizzle of nut butter, chia seeds, and granola. Or go savory and top with sauteed veggies, bacon, sausage, eggs, etc.
Notes
- Nut Butter & Fruit: Add a healthy drizzle of nut butter, sliced bananas, or berries. Add yogurt for added protein if desired and for crunch, add a sprinkle of hemp seeds or chia seeds.
- Yogurt and Granola: Dollop the sweet potato with your favorite yogurt and store-bought or homemade granola.
- Savory Meat & Eggs: Add crumbled baked bacon, diced ham, or cooked breakfast sausage, along with a fried egg, scrambled eggs, or an oven-poached egg to the sweet potato. Finish with sliced avocado or shredded cheese for a creamy, rich finish.
- Tex-Mex: Top your sweet potato with scrambled eggs, fresh salsa, sliced avocado, and minced cilantro for one flavorful, unique breakfast.
- Veggie Packed: Add sauteed veggies and scrambled eggs to sweet potato. Top with cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2019 and updated in 2025.
Kristen, your meal planning is by far my favorite website, and you just made my year when I stumbled upon this recipe! I'm having a difficult time getting enough nutrition and staying off a feeding tube, but sweet potatoes are an absolute favorite of mine, and so nutritious! I never thought about eating them for breakfast. I will be trying every variation you have; they all sound great. I love adding chia seeds because I seem to digest them easily. I need high-protein, easily digestible foods. Thank you again! Your recipes have been life-saving because my family loves them, they're easy, and most of them are extremely healthy. We never feel like we're settling, and they aren't bizarre foods my dad's never heard of.
Hi Katie! I am so sorry for the challenges you have been facing. I know how hard it can be find foods your body can easily absorb and tolerate. I am so happy to be able to help you in a small way 🙂 Sending hugs -- and I know you will LOVE sweet potatoes for breakfast 🙂
Wow you’re quite the innovative cook. We have been having your overnight hot crockpot oats almost everyday, so I wonder if I put these in a crockpot overnight would they cook and be ready for breakfast? What do you think Kristen, any ideas, do you think I would need to add water or dry cook on low?
Hi Sami! I love hearing you have been enjoying my crockpot oatmeal. To cook sweet potatoes in the crockpot, wash and place in slow cooker. No need to pierce, wrap in foil, or add water. Cook on low for 6 to 8 hours--and enjoy for breakfast 🙂
GENIUS idea! So delicious and the perfect breakfast!
I am so glad you enjoyed Gina! I am actually having this right now for breakfast 🙂
I love this idea to mix up my daily breakfast routine! The protein from the greek yogurt and healthy fat from the chia seeds has made this a morning staple for me! Yum!
I am so glad you have been enjoying Kalee--and that it keeps you satisfied!
This is a great idea! I love sweet potato recipes too. 🙂