Name: Stone Fruit Stuffed Sweet Potatoes with Maple Tahini
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 8 small/medium or 4 large sweet potatoes, scrubbed and patted dry; 1 bag Karen’s Naturals Just Peaches*; 1/4 cup peanut butter; 1 cup almond milk yogurt; 1 cup fresh berries; 1 TBSP white chia seeds; 4 TBSP runny tahini; 1 TBSP maple syrup; 1-2 TBSP hot water to thin, if needed

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Stone Fruit Stuffed Sweet Potatoes with Maple Tahini for a hearty breakfast packed with seasonal fruit and a delicious maple tahini drizzle.

While breakfast is my favorite meal of the day, it’s also the one my taste buds voted most likely to be predictable.

Yours too?

I know, it’s hard.

You wake up and want the tried and true.

But here’s an idea– let’s talk about sweet potatoes, sweet peaches, and maple tahini.

Are you drooling yet?

Snap out of your breakfast rut with these Stone Fruit Stuffed Sweet Potatoes with Maple Tahini for easy plant-based fuel!

I went through a major sweet potato phase about two years ago where I was eating a sweet potato a day.

If I got to the end of the day sans sweet pot, you bet your bottom dollar I loaded one up for dessert.

I mean, they’re hard not to love, and act as the perfect base for any meal.

They’re oh 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, nut or seed butter, and yogurt.

You’re going to love these Stone Fruit Stuffed Sweet Potatoes with Maple Tahini.

They’re sweet, satiating, and packed with all of my favorites.

Not to mention fiber, protein, healthy fats, and complex carbs.

What You Need to Make Stone Fruit Stuffed Sweet Potatoes

Breakfast Stuffed Sweet Potatoes

sweet potatoes
Karen’s Naturals Just Peaches
peanut butter
almond milk yogurt
fresh berries
white chia seeds

That’s it!

How to Make the Sweet Potatoes

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Pierce the scrubbed sweet potato a few times with a fork and arrange them on the baking sheet.

Bake the sweet potatoes for 45 – 60 minutes, or until the flesh is soft when stuck with a fork.

(Mine usually start to bubble from the holes!)

What You Need to Make Maple Tahini

While the sweet potatoes are baking, prepare your toppings.

Here’s what you need to make Maple Tahini:

runny tahini
maple syrup
hot water

That’s it!

How to Make Maple Tahini

Make the maple tahini by vigorously whisking together the runny tahini and maple syrup until it’s thick and syrupy.

Add hot water as needed to thin the sauce.

Assemble Stone Fruit Stuffed Sweet Potatoes

To assemble the stuffed sweet potatoes, slice the baked sweet potatoes down the center and fill them with your toppings.

I love nut butter, freeze-dried peaches, fresh berries, chia seeds, and a dollop of almond milk yogurt.

Drizzle the sweet potatoes with maple tahini and serve them immediately.

Store leftovers separately in the refrigerator for up to one week and reassemble and reheat before serving.

Karen’s Naturals Just Peaches

I don’t know about you guys, but I have a world of trouble picking out the perfect peaches.

It’s got to be a skill.

If I had a dollar for every time I left them on the counter underripe and picked them up a week later after realizing they went from brick to balloon without warning.

Actually, I don’t want a dollar, I just want the perfect peach.

Luckily, Karen’s Naturals Just Peaches makes this easy!

These 1-ingredient freeze-dried peaches are a great way to enjoy that peach flavor without worrying about your current peach status.

Their sweet flavor and crunch is perfect to add intrigue to your sweet potato situation!

How to Serve Stone Fruit Stuffed Sweet Potatoes

Enjoy these Stone Fruit Stuffed Sweet Potatoes with Maple Tahini as a post-workout meal, workweek breakfast, or weekend brunch.

Try baking your sweet potatoes in advance and 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 amazing when drizzled.

YUM.

More Sweet Potato Breakfast Recipes

I Want to Hear From You

If you make this Stone Fruit Stuffed Sweet Potatoes 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