Breakfast Sweet Potato is one of my favorite nourishing meals to start the day. I love how versatile sweet potatoes are—they’re naturally sweet, filling, and pair well with both savory and sweet toppings. Baking a sweet potato and loading it with breakfast-friendly ingredients makes for a wholesome, satisfying, and energizing way to kick off my morning.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, customizable, and nutrient-dense. I like that it’s naturally gluten-free, and depending on the toppings I choose, it can be either sweet or savory. It’s perfect when I want a hearty breakfast without spending too much time cooking, and I always feel full and fueled afterward.

Ingredients

1 medium to large sweet potato
1 teaspoon coconut oil or olive oil (optional, for baking)
Toppings of choice:

• Sweet option: almond butter, banana slices, cinnamon, granola, maple syrup

• Savory option: avocado, sautéed spinach, black beans, salsa, vegan cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Bake the Sweet Potato:
I preheat my oven to 400°F (200°C).
I scrub the sweet potato clean, pierce it a few times with a fork, and rub it lightly with oil if desired.
I place it on a baking sheet and bake for 40–50 minutes, until tender when pierced with a fork.

Prepare Toppings:
While the sweet potato bakes, I get my toppings ready—whether it’s slicing fruit for a sweet version or sautéing greens for a savory option.

Assemble:
I cut the baked sweet potato open lengthwise and fluff the inside with a fork.
I load it with my chosen toppings and serve warm.

Servings and Timing

This recipe makes 1 serving. Prep time is 5 minutes, and cook time is about 45 minutes, so breakfast is ready in around 50 minutes.

Variations

I like to:

• Add Greek yogurt and berries for a protein-packed sweet version.

• Top with scrambled tofu, avocado, and hot sauce for a savory twist.

• Sprinkle with nuts and seeds for extra crunch and nutrition.

Storage/reheating

I store baked sweet potatoes in the refrigerator for up to 4 days. To reheat, I microwave them for 2–3 minutes or place them in a 350°F (175°C) oven for about 10 minutes. I always add fresh toppings after reheating.

FAQs

Can I microwave the sweet potato instead of baking it?

Yes, I microwave it for 6–8 minutes, flipping halfway, until tender.

Can I make multiple sweet potatoes at once?

Yes, I like to bake a batch ahead of time and store them for quick breakfasts throughout the week.

Can I eat the skin?

Yes, the skin is full of nutrients and fiber, and I often eat it if I’ve scrubbed it well.

Can I make this a high-protein breakfast?

Yes, I add toppings like nut butter, Greek yogurt, scrambled tofu, or even a scoop of protein powder mixed into almond butter.

Can I freeze baked sweet potatoes?

Yes, I freeze them whole or mashed for up to 3 months and reheat them when needed.

Conclusion

Breakfast Sweet Potato is a wholesome, filling, and customizable way to fuel my day. I love how I can make it sweet or savory depending on my mood, and it’s easy to prep ahead for busy mornings. It’s a breakfast that feels indulgent but is packed with nutrients to keep me energized.