Breakfast Sweet Potatoes

Sweet Potato stuffed with yogurt and bananas

5 from 5 votes

Loaded baked sweet potatoes are done breakfast style! A baked sweet potato is topped with yogurt, nut butter, and banana for a healthy, balanced breakfast.

Prep Time5 mins

Total Time5 mins

Course: Breakfast

Cuisine: American

Servings:

Calories: 479kcal

Author: Kristen Chidsey

Ingredients

1 baked sweet potato
½ cup plain Greek yogurt
1 banana sliced
1-2 tablespoons nut butter
1 tablespoon chia seeds optional
1 tablespoon granola optional

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 1.5 cups of cold water. Place the lid on the instant pot and be sure the vent is sealed. Set the cooking time to 22 minutes on high pressure, using the manual or pressure cook function. 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 sweet potatoes on a foil-lined sheet pan and bake at 375 degrees F for 30-40 minutes or until the potatoes are 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 any toppings of your choice.
Serve.

Notes

Topping Suggestions: Use this recipe as a starting point, but top this potato with any fruit, nut butter, berries, maple syrup, nuts, and/or a combination of yogurt and granola.

Storage/Reheating: Bake as many potatoes as desired, and once cooled, store them in an airtight container for up to 5 days in the refrigerator. Reheat for 1-2 minutes in the microwave, top as desire, and enjoy.

Nutrition