This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Breakfast stuffed sweet potatoes–the perfect morning meal! With more than 10 grams protein per serving, this 4 ingredient breakfast is fast (prepare the sweet potatoes in the microwave), delicious, and super-nourishing, all in one fell swoop.
An Ideal Breakfast on the Go
Have sweet potato, will travel.
It’s one of my on-the-road solutions for a portable, power breakfast on the road.
I know, it sounds a bit wacky (welcome to my brain), but it’s something I came up with as an option for an easy, non-perishable breakfast that I can make in a hotel room (so long as I am staying in a hotel room with a microwave).
I pack an unbaked sweet potato, some non-perishable toppings (specifically, nut/seed butter and a container with some chopped dried fruit & seeds), and a fork. I pack these quickly, and with stealth, to avoid seeing a certain husband and/or son rolling their eyes at me :).
It only take 8-12 minutes to cook the sweet potato. It is a supremely satisfying breakfast option, especially if you (like me!) are hungry (make that HANGRY) for carbohydrates first thing in the morning. The high fiber content keeps cravings at bay while simultaneously fueling me up for anything the day may bring.
Talk about a plate full of sunshine, too. The gorgeous color puts me in a good mood (even pre-coffee!).
The color is indicative of the wealth of antioxidants sweet potatoes deliver (beta carotene, vitamin C, and vitamin E, too). Sweet potatoes are also ranked as one of the top foods for battling inflammation of all kinds.
Recipe Benefits
- Made with 4 ingredients
- Protein rich (10.2 grams protein per serving)
- Fast and easy
- Loaded with superfoods
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Oil-free
- High fiber
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- medium sweet potato
- chopped dried fruit (e.g., dried cranberries, dried apricots, raisins, dried cherries)
- seeds or finely chopped nuts (e.g., sunflower seed kernels, hemp hearts, pepitas/ green pumpkin seeds, walnuts, almonds, peanuts)
- smooth nut butter or seed butter (e.g., peanut butter, almond butter, cashew butter, sunflower seed butter, or pumpkin seed butter)
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Prick the sweet potato all over with a fork. Microwave on HIGH for 8 to 12 minutes (it will depend on size) until very tender. Let cool for 5 minutes.
- Place the sweet potato on a plate and split open lengthwise (be careful of the steam that will release).
- Open the potato wide; mash the flesh with a fork and season to taste with salt (if desired).
- Sprinkle the sweet potato with the dried fruit and seeds and then drizzle with the nut butter.
- Eat! And feel powerful 🙂
Optional Salt
I like to add a bit of salt to the sweet potato before adding the toppings, to enhance the natural sweetness, but it is entirely optional.
Tip: Heat the Nut Butter (for Easy Drizzling)
I microwave the nut butter for a few seconds so that I can drizzle it, and disperse it more evenly over the sweet potato.
You don’t have to be in a hotel room, or on the road, to enjoy this quick and easy power breakfast. It is a perfect power breakfast anytime!
Go and grab some power, everyone!
FAQ
- Can I bake the sweet potatoes in the oven, instead of the microwave? Yes! Instead of microwaving the sweet potato, place it in a pie plate or small baking pan. Bake in a preheated 425F (215C) oven for about 1 hour until very tender. Let cool for 5 minutes.
- Can I cook the sweet potato in advance? Yes! Cook the sweet potato up to 2 days before eating. Store in an airtight container and refrigerate until ready to use. The sweet potato is delicious cold, or rewarm it in the microwave in 30 second intervals.
Related Posts
- 3-Ingredient Vegan Enchilada Soup (high-protein)
- Sweet Potato Kale Chickpea Flour Frittata {vegan, soy-free}
- Sweet Potato Almond Flour Cookies {vegan, oil-free}
- 3-Ingredient Sweet Potato Tortillas {Grain-Free, Vegan}
- Vegan Sweet Potato Drop Biscuits {Grain-Free, Oil-Free}
- Sweet Potato Enchilada Bake {Vegan, Oil-Free, Grain-Free}
Breakfast Stuffed Sweet Potatoes (4 Ingredients)
Ingredients
- 1 medium sweet potato, skin scrubbed with water
- Optional: pinch of fine sea salt
- 2 tablespoons chopped dried fruit, e.g., chopped cranberries, dried apricots, raisins, dried cherries, dried blueberries
- 1 tablespoon seeds or finely chopped nuts, e.g., pepitas, sunflower seeds,sesame seeds, hemp hearts. pecans almonds, walnuts
- 1 tablespoon nut or seed butter, warmed (for drizzling)
Instructions
- Prick the sweet potato all over with a fork. Microwave on HIGH for 8 to 12 minutes (it will depend on size) until very tender. Let cool for 5 minutes.
- Place the sweet potato on a plate and split open lengthwise (be careful of the steam that will release).Open the potato wide; mash the flesh with a fork and season to taste with salt (if desired).
- Sprinkle the sweet potato with the dried fruit and seeds and then drizzle with the nut butter. Eat!
What a great idea for travel!
Thanks for the idea, Camilla!