An easy healthy breakfast you can make in advance. These breakfast sweet potatoes topped with crunchy granola are so delicious and packed with goodness! The recipe can be adapted to be gluten free, dairy free and/or vegan.
Sweet potato is right up there in my list of all-time favourite foods, it’s so versatile and incredibly delicious (with little effort).
While you may primarily think of sweet potato as a lunchtime or dinnertime food, have you ever tried a simple sweet potato for breakfast? It’s such a tasty and EASY option, perfect for when you’re having a busy week and want to make a bunch of brekkies in advance!
All you need to do is roast up a whole bunch of sweet potatoes until super soft, then top them with your classic breakfast faves like thick Greek yoghurt, berries and granola. Roast a few sweet potatoes at once so you’re all prepped ahead of time, then add the toppings just before you eat.
One serve of this sweet potato breakfast bowl gives you about a quarter of your daily recommended fibre intake, plus it’s also a source of vitamin A, vitamin B6, vitamin C and potassium. Such a nutritious way to begin the day!
This recipe is for one of my favourite sweet potato breakfast bowl combinations, which adds yoghurt, granola and fresh berries for additional protein, healthy fats, and flavour. It’s a beautifully balanced breakfast. You can also add a spoonful of almond butter or peanut butter if you like, which is SO good.
My favourite homemade granola to use in this breakfast bowl would probably be my Maple Tahini Granola or my Healthy Cinnamon Granola. But you can always just use a store bought one.
If you make these breakfast sweet potatoes, let me know! Take a snap and tag me on Instagram @moniquecormacknutrition or leave me a comment below 🙂
Breakfast Sweet Potatoes with Granola
Ingredients
- 3 small sweet potatoes
- 3/4 cup Greek yoghurt
- 3/4 cup granola
- 2/3 cup blueberries
- 2/3 cup strawberries
Instructions
- Preheat oven to 180C (350F). Wash the sweet potatoes but leave the skin on. Prick the potatoes a few times with a fork. Place on a baking tray and roast whole until soft, which should take between 45-60 minutes depending on the exact size of the potatoes.
- While the potatoes are baking wash and slice the berries as desired.
- Once the sweet potatoes are cooked, let the potatoes cool a little then cut lengthways down the middle. Top the potatoes with yoghurt, berries and granola, then finish with a drizzle of honey. Serve.
- If you're making these in advance, simply store the cooked sweet potatoes in an airtight container in the fridge and add the toppings just before you want to eat. The sweet potatoes can be used warm or cold.
Notes
Nutrition
I made it to this morning and I must say this was thoroughly delicious! It tastes like a parfait! The sweetness from the blackberries complemented the sweet potatoes, and the texture from the yogurt went well with the sweet potatoes giving it that parfait feeling. I was a little impatient and didn’t wait for the sweet potatoes to cool down very long, will definitely do that so I can taste more to Sugar from the potatoes
Hello Vera, thank you so much for stopping by and leaving a comment 🙂 I’m so pleased to hear you enjoyed this recipe and got that yummy parfait feeling from it! I agree that it is nice to let the potatoes cool down but sometimes you just can’t wait right!
That’s an unusual combination of ingredients. I love all of them separately but wouldn’t have thought to put sweet potatoes together with the yogurt, fruit, and granola. I’m intrigued…..
Hi Kyla! Yes, I agree it sounds like a bit of a weird combination at first, but somehow it just comes together so perfectly. I love to steam the sweet potato until it’s quite soft, it’s almost like a custard at that point. Think of it as a porridge or pudding replacement 🙂
I would like to see more combo ideas like this, to complete 1 week using the baked potato, and ?. Please, this is so inspiring!!
Debi, thank you so much for this lovely comment! I am happy to create more easy baked potato meals and really appreciate your feedback 🙂 Stay tuned for more ideas! Monique x
What a great recipe – however, I couldn’t find the nutritional counts….do you have them?
Hi Liz, thank you for your kind words! I do not publish nutritional counts for my recipes at present; you could pop this recipe into a free calculator online (e.g. SparkPeople has a free calculator tool and I also believe if you add the recipe to your Yummly – if you use it – then Yummly does nutritional profiling). Thank you for your feedback though, I have been thinking about publishing nutrition information. I prefer not to count calories but information on protein content etc. can be useful I agree! Best wishes, Monique x
I’ve never steamed a sweet potato, will it make a significant difference If I bake the sweet potato?
Hi Cynthia! No, it won’t make a significant difference if you bake the sweet potato instead 🙂 I just like to steam the sweet potato for this as it retains more moisture and you get a slightly more soft, pudding-like consistency than when you bake it. They’re both great ways to cook sweet potato. The flavour won’t be very different in the end! Monique x
Never thought to pair yogurt with sweet potatoes. Sounds like a wonderful combo! Thanks so much for sharing it at Savoring Saturdays, Monique! 🙂
It’s a bit of an unusual combo but it works so perfectly at breakfast 🙂 Thank you very much for stopping by Raia!
This looks so delicious! I love anything with sweet potatoes, looking forward to trying this! Pinned & Yummed 🙂
Angela, thank you so much, and an extra huge thank you for sharing the recipe! I really appreciate it, and I hope you enjoy this sweet potato bowl as much as I do 🙂
This is one of the most unique breakfast recipes I’ve ever come across! I LOVE it! I so need to give this a try! I love that you’ve added sweet potato and granola together!
Oh Samina, thank you so much for your lovely comment! I was wondering whether this sweet potato bowl might be a little too weird – but I love it so much myself! Sweet potato + granola, why not I say 🙂