Breakfast sweet potatoes are gonna turn your breakfast game upside down. They’re baked sweet potatoes topped with yogurt and granola and maple syrup. Um, yum.
These breakfast sweet potatoes make rolling out of bed a whole lot more enticing. Drizzled with maple-spiced yogurt and sprinkled with granola, this breakfast is satisfying as heck and really quite healthy, too. We’re even willing to bet this breakfast will banish your midmorning grumblies and grunchies.–Angie Zoobkoff
Breakfast Sweet Potatoes
- Quick Glance
- 15 M
- 45 M
- Serves 2 to 4
IngredientsEmail Grocery List
- 2 small sweet potatoes (about 1 lb), scrubbed and halved lengthwise
- 1 tablespoon olive oil
- 3/4 cup full-fat plain yogurt
- 2 teaspoons pure maple syrup, plus more to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1/4 cup store-bought or homemade granola
- 1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- 2. Lightly brush the cut side of each sweet potato with olive oil. Place them, cut side down on the baking sheet and roast until tender and lightly browned, 30 to 40 minutes.
- 3. Meanwhile, in a medium bowl, whisk together the yogurt, maple syrup, vanilla, and spices. Taste and adjust the seasonings as desired.
- 4. Once the sweet potatoes are tender, let them cool for about 5 minutes and then top with a spoonful of spiced yogurt and a small handful of granola. Serve warm.
Recipe Testers Reviews
These breakfast sweet potatoes are savory and deceptively fancy looking yet simple to prepare. This recipe works great for two but is very scalable for holiday guests and big brunches. We used small sweet potatoes (really, garnet yams) and a batch of Paleo Granola the night before. In the morning, scrubbing and laying the potatoes out took minutes, brushing the parchment with some of the oil as well as the potatoes on the cut and the skin sides.
Once the potatoes were in the oven, the spices were measured into a small bowl and, to keep the nutmeg from being too dominant, I used fluffy freshly grated nutmeg which is NOT compacted to measure. I added the maple syrup and stirred to make a well-mixed slurry before adding the yogurt and then thoroughly blending with the spatula. The ginger and other spices came thru nicely and complemented the seed and nut granola. This could easily work with cashew cream to keep vegan if preferred. A small drizzle of the spiced yogurt means you will have some left for another batch of these breakfast potatoes or maybe for use on sliced apples, persimmons, or fall pies. Loved the slightly savory but sweet balance of this meal. It is a winner.
What a lovely way to start the day! The sweet potatoes are warm and comforting as they gently slump on the plate, the spices from the yogurt waft up from the heat of the potato and give you hints of the sugar and spice and everything nice that you are about to enjoy, and the granola adds a nice crunchy contrast to top it all off. Not only was this recipe simple enough to throw together even on a bleary-eyed morning, you could make it even easier by mixing the yogurt the night before and then just slide the potatoes in the oven the next day while you make the coffee and set the table. This would be easy to scale up to feed a crowd and the bright orange colour from the sweet potatoes was like bringing a platter of sunshine to the breakfast table.