These Breakfast Stuffed Sweet Potatoes are full vegan protein, healthy fats, and flavor from peanut butter, cacao and hemp seeds. Just five ingredients for an easy make-ahead breakfast!
Sweet potatoes are such a versatile veggie. From savory Spicy Ginger Sweet Potato Soup to sweet Creamy Cinnamon Sweet Potato Oatmeal, you can experiment with every flavor on the spectrum when cooking with these spuds.
And while I love them for dinner and the occasional dessert, let's not forget how delicious sweet potatoes are for breakfast!
When you pile them high with tasty toppings like peanut butter, bananas, and chocolate, you truly can't go wrong. So if you're looking for a healthy on-the-go breakfast, you'll have to try these stuffed sweet potatoes. Be sure to let me know what you think!
How to Make Breakfast Stuffed Sweet Potatoes
This is such a simple recipe, all you need is to roast your potatoes until they're fluffy and tender.
Then split them oven and pile them high with delicious toppings. The potatoes are so good when they're still warm, but you can also serve them at room temperature.
You need just five simple ingredients to make this healthy breakfast:
- Sweet potatoes. I like to use orange-fleshed sweet potatoes for this breakfast. However, you could definitely use Japanese or purple potatoes!
- Peanut butter. Use your favorite! Chunky and smooth both work.
- Banana. I like to use a not-too-ripe banana so you can slice it and it doesn't turn to total mush.
- Hemp seeds. These are jam-packed with healthy fats and protein.
- Cacao nibs. For a hit of that delicious chocolate and peanut butter pairing.
Nut-Free Stuffed Sweet Potatoes
To keep this recipe nut-free, use sunflower butter, pumpkin seed butter, or even tahini instead of peanut.
If you prefer almond or cashew butter, those are both also delicious!
Feel free to also swap out the banana with another fruit. They would be delicious with chopped apples or even strawberries.
Make-Ahead Stuffed Sweet Potatoes
If you're a meal prepper, this is a great recipe to keep in your back pocket. Bake the sweet potatoes and store them in an airtight container in the fridge for up to four days. When you're ready to eat, you can reheat the potatoes in the microwave, then load them up with toppings.
Other Topping Ideas
It's hard to beat peanut butter, cacao, and banana. But if you're looking for other tasty toppings for these sweet potatoes, try:
More Vegan Breakfast Recipes
If you make these Breakfast Stuffed Sweet Potatoes, let me know what you think with a comment below!
Breakfast Stuffed Sweet Potatoes
- Heat the oven to 400ºF. Prick the sweet potatoes with a fork a few times and place them on a baking sheet.
- Bake the sweet potatoes until tender, about 30 - 35 minutes.
- Once tender, remove them from the oven and allow them to cool for 5 minutes.
- Split the sweet potatoes in half then spread 2 tablespoons peanut butter on each potato.
- Slice the banana and place half in each potato.
- Sprinkle each with hemp seeds and cacao nibs.
- Serve and enjoy!