I typically only ever eat sweet potatoes with lunch or dinner and prepare them as baked fries with chili powder, garlic salt, and cinnamon. I decided to give them a try for breakfast with a few other additions. This is an easy recipe and can be quick in the morning if you bake your sweet potato the night before. Give this recipe a try and let me know what you think in the comments below!
1 Medium Sweet Potato
2 TBSP Peanut Butter (or almond butter)
1 TSP Granola
1 TSP Dried Cranberries
Sprinkle of Cinnamon
Breakfast Sweet Potato Ingredients
Preheat oven to 350 degrees
Using a fork, poke the sweet potato a few times
Place on a plate and microwave for 2 minutes
Flip sweet potato and microwave again for 2 minutes
Transfer potato to a baking dish and bake in oven for 20 minutes
Remove from oven, and flip sweet potato and bake for another 20 minutes
Remove from oven and let sweet potato cool for 10 minutes
Cut potato in half and plate
Then, sprinkle sweet potato with cinnamon, drizzle peanut/almond butter, then top with granola and dried cranberries
Sprinkled with cinnamon
- 1 Medium Sweet Potato
- 2 TBSP Peanut Butter (or almond butter)
- 1 TSP Granola
- 1 TSP Dried Cranberries
- Sprinkle of Cinnamon
- Preheat oven to 350 degrees
- Using a fork, poke the sweet potato a few times
- Place on a plate and microwave for 2 minutes
- Flip sweet potato and microwave again for 2 minutes
- Transfer potato to a baking dish and bake in oven for 20 minutes
- Remove from oven, and flip sweet potato and bake for another 20 minutes
- Remove from oven and let sweet potato cool for 10 minutes
- Cut potato in half and plate
- Then, sprinkle sweet potato with cinnamon, drizzle peanut/almond butter, then top with granola and dried cranberries