Sweet potatoes and figs and maple tahini.
Are you drooling yet?
I really can’t hide my giddiness that sweet potatoes are back in season.
That and the fact that I’m still able to find fresh figs at the store.
I decided to combine my fall favorites to make a breakfast stuffed sweet potato drizzled in a delicious maple tahini.
Snap out of your breakfast rut with these Breakfast Stuffed Sweet Potatoes with Maple Tahini, Fig, & Sesame!
I love using sweet potatoes as the base for any meal.
They’re so versatile, comforting, and filling.
You can go sweet or savory; simple or extravagant.
Lately, I’ve been craving them for breakfast loaded up with a hearty mix of fruit, granola, nut butter, and yogurt.
I love enjoying these after the morning workouts I’ve been doggedly trying to reinstate…
I used to be the kind of gym regular that the instructor would begin to worry about if I didn’t make it for class.
My best days begin with an early sweat session followed by a hearty breakfast like this.
So let’s do more of what makes of feel good, yes?
Until recently, the closest thing I’d experienced to eating a fresh fig were my memories of eating Fig Newtons growing up.
Their beautifully alien looking insides sort of scared me.
I’m so glad I finally got the guts to bite into one, because their sweet seedy interior rocked my world.
If you haven’t had fresh figs before, this recipe is the perfect opportunity to take the plunge.
If you’re not a fig person or can’t find fresh figs, don’t worry! Try substituting your favorite seasonal fruit instead.
I think pears, berries, bananas, or sautéed apples would taste amazing here, too.
Enjoy these Breakfast Stuffed Sweet Potatoes with Maple Tahini, Fig, & Sesame as a post-workout meal, workweek breakfast, or weekend brunch.
Try baking your sweet potatoes in advance so that you can load them up during busy mornings for a quick meal.
You can serve your breakfast stuffed sweet potatoes warm or chilled, depending on your preference.
I like mine warm from the oven so the maple tahini gets all melty and delicious when you drizzle it.
If you start your day off with these Breakfast Stuffed Sweet Potatoes with Maple Tahini, Fig, & Sesame let me know! I’d love to hear what you think of them!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations.
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- 4 medium/large sweet potatoes, scrubbed and patted dry
- 8-10 figs
- 1 TBS white sesame seeds
- ¼ cup dried fruit (cherries, cranberries, raisins, or a mix)
- ¼ cup granola
- MAPLE TAHINI
- 4 TBS runny tahini
- 2 TBS maple syrup
- 1-2 TBS hot water to thin
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Stab scrubbed sweet potato a few times with a fork and place on baking sheet.
- Bake for 50-60 minutes, until the flesh is soft when stuck with a fork. (Mine usually start to bubble from the areas you've "stabbed" them.)
- While the sweet potatoes are baking, prepare your toppings. Clean your figs by running under cool water and patting dry. Remove the stems and slice into quarters with a knife.
- To make the maple tahini dressing, vigorously whisk together the runny tahini and maple syrup until smooth, adding hot water as needed to thin and reached desired consistency. You want the result to be thick and syrupy.
- To assemble the stuffed sweet potatoes, slice baked sweet potatoes down the center and fill with fresh sliced figs, dried fruit, granola, and sesame seeds. Drizzle with maple tahini and serve warm.
- Store leftovers separately for 1-2 days to reassemble for future breakfasts. Leftover maple tahini can be stored in the refrigerator for 1-2 weeks.