Breakfast Sweet Potatoes

Cooked sweet potato sliced open and topped with Greek yogurt, sliced banana and a nut butter drizzle with granola in background.

5 from 7 votes

Prep sweet potatoes ahead, then reheat and top with Greek yogurt, banana, nut butter, and granola for an easy sweet potato breakfast.

Prep Time5

Cook Time40

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Author: Kristen Chidsey

Ingredients

1 average-sized sweet potato
1 pinch kosher salt just a pinch, no more than ⅛ teaspoon
½ cup plain Greek yogurt
1 small ripe, but firm banana sliced
½-1 tablespoon creamy peanut butter or almond butter, optional
2 tablespoons granola or chopped nuts, optional

Instructions

Prepare Sweet Potatoes

Bake Sweet Potatoes: Scrub, dry, and pierce the potatoes several times with a fork. Place on a foil-lined sheet pan and bake at 375℉ (190℃) for 30-40 minutes, or until a fork pierces them easily. Note: If using larger sweet potatoes, bake for closer to 50-60 minutes. For small sweet potatoes, bake for about 28-30 minutes.
Instant Pot Sweet Potatoes: Wash, dry, and pierce the potatoes several times with a fork. Add 1½ cups of cold tap water to the inner pot, add a trivet, then stack the sweet potatoes on top of the trivet (it's okay if they overlap). Place the lid on the Instant Pot and seal the vent. For average-sized sweet potatoes, cook on High Pressure for 22 minutes, then let the pressure release naturally for 10 minutes. After 10 minutes, you can manually quick-release the remaining pressure or continue to let it release naturally. Note: Adjust the cook time to 16 minutes for small sweet potatoes, 26 minutes for large sweet potatoes, and 35 minutes for extra-large sweet potatoes, then let the pressure release naturally for 10 minutes.
For Slow Cooker Sweet Potatoes: Wash and dry the sweet potatoes, but do not pierce. Place them in the slow cooker liner, cover, and cook on low for 6-8 hours, or until a fork pierces the flesh easily. There is no need to add water to the slow cooker.

Assemble Sweet Potato Breakfast

Enjoy Immediately: Once cool enough to handle, cut open the baked sweet potato and sprinkle with salt. Top with yogurt, sliced banana, nut butter, and granola.
Store for Later Use: Let the sweet potatoes cool, then refrigerate in an airtight container for up to 5 days. To reheat, slice the sweet potato open, then microwave on a heat-safe plate for 1-2 minutes until warmed through. Top with salt, yogurt, banana, nut butter, and granola.

Notes

Nutrition is based on using plain Greek yogurt, store-bought granola, peanut butter, and 1 full banana.

Note on Meal Prep: The recipe card is written for 1 serving. I highly suggest cooking as many potatoes as you intend to eat in 5 days to cut down on prep and keep breakfast easy.

Cook Time: This recipe is based on using average-sized sweet potatoes, but I have included suggested times for small and larger sized potatoes. For larger potatoes, you may want to only enjoy half for breakfast.

Alternative Toppings

Eggs + Breakfast Meat: Top with scrambled eggs + breakfast sausage or crumbled bacon + avocado or cheese.
Berries + Yogurt: Yogurt + berries + granola/chia/hemp.
Tex-Mex: Oven-poached egg + avocado + salsa + cilantro.
Egg-Free Savory: Breakfast sausage + sautéed spinach/peppers + avocado.
Simple Cinnamon: Cinnamon sugar + Greek yogurt.

Nutrition