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.
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!
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.
If you start (or end) your day off with a Stone Fruit Stuffed Sweet Potato with Maple Tahini, 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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Want more fun sweet potato breakfast ideas? Check out my Sweet Potato Breakfast Skillet Cookie or Chocolate Chia Chip Yam Smoothie Bowl!
XO Lauren
PrintStone Fruit Stuffed Sweet Potatoes with Maple Tahini
- Total Time: 1 hour 10 mins
- Yield: 4 servings
- Diet: Vegan
Description
Stone Fruit Stuffed Sweet Potatoes with Maple Tahini for a hearty breakfast packed with seasonal fruit and a delicious maple tahini drizzle.
Ingredients
Breakfast Stuffed Sweet Potatoes
- 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
Maple Tahini
- 4 TBSP runny tahini
- 1 TBSP maple syrup
- 1–2 TBSP hot water to thin, if needed
Instructions
- 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!)
- While the sweet potatoes are baking, prepare your toppings. 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.
- To assemble the stuffed sweet potatoes, slice the baked sweet potatoes down the center and fill them with 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.
Notes
10% off Karen’s Naturals Just Peaches August 2018!
Recipe inspired by Vegan Bowl Attack
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by Karen’s Naturals, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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