Brighten up cold mornings with this colorful, fully loaded baked breakfast sweet potato! Piled high with creamy, yet slightly tart, coconut yogurt, fruit and seeds (we used coconut, figs and dried mulberries – but your favorite toppings will do!), this warm dish is perfect to enjoy during the chillier months.
Stuffed Breakfast Sweet Potato with Coconut, Figs & Mulberries
Servings 2
Calories 212.94 kcal
Ingredients
- 1 large organic sweet potato, cut in half crosswise
- 1/2 cup coconut yogurt
- 2 sliced figs, fresh or dried
- 1/4 cup blueberries
- 2 Tbsp. dried mulberries
- 2 Tbsp. pumpkin seeds
- 2 Tbsp. coconut flakes
- 2 tsp. date syrup maple syrup or coconut nectar (optional)
Instructions
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Preheat oven 400 degrees F. Use fork to poke each potato 4 to 5 times all around (this allows steam to escape while cooking).
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Bake 45 minutes, or until fork easily pierces center. Remove from oven and let cool slightly until easy to handle. Use knife to slice down the middle of each half (avoid cutting all the way through). Use fork to lightly mash inside.
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Top each half with a generous scoop of coconut yogurt. Top with fruit, coconut, seeds and a drizzle of syrup.
Recipe Notes
Stock up and get stuffin'!
Nutrition Facts
Stuffed Breakfast Sweet Potato with Coconut, Figs & Mulberries
Amount Per Serving (1 g)
Calories 212.94
Calories from Fat 84
% Daily Value*
Fat 9.29g14%
Saturated Fat 3.87g19%
Sodium 55.2mg2%
Potassium 355.78mg10%
Carbohydrates 28.63g10%
Fiber 4.29g17%
Sugar 12.04g13%
Protein 6.25g13%
Vitamin A 9221.55IU184%
Vitamin C 16.23mg20%
Calcium 100.17mg10%
Iron 1.72mg10%
* Percent Daily Values are based on a 2000 calorie diet.