Breakfast Stuffed Sweet Potato for a satisfying grain-free breakfast packed with fresh berries, No-Sugar-Added SunButter, and your favorite toppings.

I go in and out of food phases, and right now I’m feeling really good being mostly grain-free.

Grains are a super common breakfast food, so I made these Breakfast Stuffed Sweet Potatoes to try something new.

It’s a delicious twist on oatmeal, yogurt, or…*insert your usual go-to breakfast here*.

If you’ve never had a Sweet Potato for breakfast, listen up!

This satisfying grain-free breakfast is packed with fresh berries, No-Sugar-Added SunButter, and your favorite toppings.

It’s got all of the complex carbs, healthy fats, and protein you need to take on your day!

Not to mention the bragging rights that you consumed an entire vegetable before your 9 AM meeting.

Grab your favorite sweet potatoes and let me show you how to turn them into this easy and concise plant-based breakfast alternative.

What You Need to Make a Breakfast Stuffed Sweet Potato

Here’s what you need to make a breakfast stuffed sweet potato:

sweet potato
No-Sugar-Added SunButter
fresh berries (blueberries, raspberries)
granola
cacao nibs
unsweetened shredded coconut

That’s it!

What Color Sweet Potatoes Work Best

While you can use any color sweet potato for this recipe, my favorites are white or jeweled sweet potato.

Japanese yams or purple sweet potatoes are welcome here, too, but tend to be a bit drier and starchier.

First, preheat the oven to 350°F and line a baking sheet with parchment paper.

Scrub your sweet potato clean, pat it dry, and stab it several times with a fork.

How to Make Breakfast Stuffed Sweet Potatoes

Place the sweet potato on the baking sheet and transfer the sheet pan to the oven.

Bake the sweet potato for ~50-60 minutes, or until the sweet potato is oozing and the flesh is very tender.

The sweet potato should be soft to the touch and cut easily with a knife.

Remove the sweet potato from the oven and allow it to cool for 5-10 before serving.

The sweet potatoes will *really* hold their heat for a while!

To serve, split the warm sweet potato in half with a knife and smash the insides lightly with a fork to make room for toppings.

The baked sweet potato is now a blank canvas for your breakfast work of art.

If you’re new to serving sweet potatoes with a sweet spin, I recommend thinking of it like a plain bowl of oatmeal.

What would you typically add to oats or yogurt?

The Best Breakfast Stuffed Sweet Potato Toppings

OK, now go add that to your freshly naked baked sweet potato.

My favorite toppings are No-Sugar-Added SunButter, fresh berries, granola, cacao nibs, and shredded coconut.

To keep this recipe entirely grain-free, be sure to use a grain-free granola for topping.

No-Sugar-Added SunButter and sweet potatoes are twin flames.

I love drizzling SunButter on top of these Breakfast Stuffed Sweet Potatoes for a boost of plant-based protein and healthy fats.

The nutty salted flavor of the No-Sugar-Added SunButter pairs perfectly with the sweet gooey flesh of baked sweet potatoes!

Once you’ve tried them together you might never eat a sweet potato solo again.

I like to add my No-Sugar-Added SunButter first so it gets all melty and gooey with the heat of the freshly baked tater.

Yum.

Add the remaining toppings to follow and then stick a fork in it!

How to Serve Breakfast Stuffed Sweet Potatoes

Enjoy a Breakfast Stuffed Sweet Potato as a cozy breakfast alternative to your standard oatmeal or yogurt bowl.

This breakfast can easily be meal-prepped in advance for multiple mornings!

Bake your sweet potatoes on Sunday, then reheat them throughout the week for a warm cozy breakfast in under 5 minutes.

I recommend adding toppings just before serving for the best flavor and freshness.

The baked sweet potatoes will last in an airtight container in the refrigerator for up to one week!

Feel free to add your own toppings to make different variations.

Enjoy!

More Sweet Potato Breakfast Recipes

I Want to Hear From You

If you make this Breakfast Stuffed Sweet Potato recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren