Stuffed Breakfast Sweet Potatoes: 5 Recipes! (2024)

Prep Time: 2 minutes mins

Cook Time: 50 minutes mins

Total Time: 52 minutes mins

Cuisine: American

• ▢ Large sweet potatoes (however many you want)

• Preheat the oven to 425°F (218°C). Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. This allows steam to escape and allows the heat to get into the insides of the potato, which in turn helps the potatoes bake evenly throughout and prevents them from bursting in the oven.

• Place the potatoes on a baking sheet (I line mine with parchment paper for easy cleanup). Bake for 45-60 minutes, or until the potatoes are fork tender and don’t give any resistance.*

Prep Time: 5 minutes mins

Cook Time: 13 minutes mins

Total Time: 18 minutes mins

Serving size: 4

• ▢ 4 baked sweet potatoes
• ▢ 1 15-ounce can (440g) chickpeas, drained and rinsed thoroughly*
• ▢ 2 teaspoons olive oil
• ▢ 1/2 teaspoon dried oregano
• ▢ 1/2 teaspoon dried thyme
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon paprika
• ▢ Kosher or sea salt to taste
• ▢ Juice of 1/2 lemon
• ▢ 1/2 cup (120g) hummus (store-bought or homemade) (can use as much as you want)
• ▢ 2-3 cups (130-195g) raw lacinato kale, finely shredded
• ▢ 4 tablespoons tahini**

• Make the Crispy Chickpeas. Heat a large 12-inch skillet over medium-high heat with the 2 teaspoons olive oil, and ensure the entire pan is coated with the oil (I use a paper towel to evenly distribute the oil). Add the rinsed and dried chickpeas in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 minutes. Use a spatula to flip the chickpeas and cook for another 3-5 minutes, or until the beans are browned and blistered.

• Add the oregano, thyme, garlic powder, paprika, a generous pinch of salt, and the lemon juice. Reduce the heat to medium-low and cook for 2-3 minutes to allow the flavors to blend.

• Assemble the Sweet Potatoes: Stuff each baked sweet potato with the 2-3 tablespoons of hummus. Divide the shredded kale and Crispy Chickpeas between the potatoes. Drizzle each with a tablespoon of tahini.

• Be sure to thoroughly dry off your rinsed beans. I dab the chickpeas gently with paper towels to remove the moisture. Removing the moisture ensures they crisp up in the pan.

** The tahini brands I regularly use are Soom Tahini, Seed + Mill, and the Whole Foods 365 brand. If you typically refrigerate your tahini, try to bring it to room temperature, as it’ll be easier to stir into the lentils.

Prep Time: 8 minutes mins

Cook Time: 15 minutes mins

Total Time: 23 minutes mins

Serving size: 4

• ▢ 4 baked sweet potatoes
• ▢ 1/4 cup water
• ▢ 3 medium-sized crisp apples, peeled and diced (I used Fuji apples)
• ▢ 1 tablespoon maple syrup (optional)
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/8 teaspoon ground cardamom or cloves
• ▢ 1/4 teaspoon sea salt
• ▢ 1/4 - 1/2 cup (65-130g) natural almond butter
• ▢ 1/2 - 3/4 cup (110-170g) plain, unsweetened coconut yogurt (or plant-based yogurt of choice)

Optional Toppings

• ▢ 1-2 teaspoons chia seeds
• ▢ 2-4 tablespoons chopped pecans or walnuts

• Make the Cinnamon Stewed Apples. Heat the water in a large nonstick sauté pan over medium-low heat. Once simmering, add the peeled diced apples, maple syrup, spices, and salt. Mix well to evenly coat the apples. Cook for 10 minutes, or until the apples are soft but not falling apart, adding more water if it evaporates.

• Assemble the Sweet Potatoes: Spoon a few tablespoons of coconut yogurt into each baked sweet potato. Divide the Cinnamon Stewed Apples and the almond butter between the potatoes. If desired, sprinkle some chia seeds and chopped peans or walnuts on top of each sweet potato.

  See Also

  Loaded Deviled Eggs Recipe

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Total Time: 25 minutes mins

Serving size: 4

• ▢ 4 baked sweet potatoes
• ▢ 1 (15-ounce) (400g) can of black beans,

5-Minute Salsa

• ▢ 1 pint (275-300g) cherry or grape tomatoes, halved
• ▢ 1/2 cup (75g) finely diced red onion
• ▢ 1/2 cup (90g) diced red bell pepper (or orange or yellow)
• ▢ 2 tablespoons fresh lime juice
• ▢ 1/2 cup (10g) loosely packed cilantro, finely chopped
• ▢ 1/2 tablespoon extra virgin olive oil, plus more to taste
• ▢ Kosher or sea salt to taste
• ▢ Freshly cracked black pepper to taste

Tofu Scramble

• ▢ 1 (14-16 ounce) (400-454g) block of firm tofu
• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons nutritional yeast
• ▢ 1/4 - 1/2 teaspoon kala namak (black salt)* (optional, but gives the tofu that classic eggy flavor)
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/4 teaspoon cumin
• ▢ Kosher salt or sea salt to taste
• ▢ Freshly cracked black pepper to taste

Optional Toppings

• ▢ Vegan sour cream
• ▢ Avocado, sliced or diced

• Press the tofu. Drain the tofu and wrap it in a few layers of paper towels. Weight it down with a heavy cookbook or a skillet weighed down with a few cans of beans. Press the tofu for 15 minutes. This helps the tofu absorb the flavors and improves the texture, making it less watery.

• Meanwhile, prepare the 5-Minute Salsa. Mix together all of the ingredients in a bowl and stir to combine. Add salt and pepper to taste. If the salsa is too acidic, add a bit more olive oil.

• Make the Tofu Scramble. Heat a large skillet over medium heat with the olive oil. Once hot, using clean hands, crumble the tofu into bite-sized pieces directly into the pan. Cook for 3 minutes, stirring frequently. Add the nutritional yeast, black salt (if using), garlic powder, cumin, and salt and pepper to taste. Cook for 3-5 more minutes, or until you reach your desired consistency. Taste for seasonings and adjust accordingly.

• Assemble the Sweet Potatoes: Divide the Tofu Scramble, 5-Minute Salsa, and black beans evenly and stuff into each baked baked sweet potato. If desire, top with vegan sour cream and/or avocado.

Cook Time: 17 minutes mins

Total Time: 17 minutes mins

Serving size: 2

• ▢ 2 baked sweet potatoes
• ▢ 2 tablespoons natural peanut butter
• ▢ 1/2 banana, sliced
• ▢ A handful of berries (I used finely chopped strawberries)
• ▢ 1-2 tablespoons coconut flakes or unsweetened shredded coconut (optional)

Raspberry Chia Jam

• ▢ 1 1/2 cups fresh or frozen raspberries (180-210g)
• ▢ 1 1/2 - 2 tablespoons pure maple syrup, plus more to taste
• ▢ 1 1/2 tablespoons chia seeds
• ▢ 1/2 medium orange, zested

• Make the Raspberry Chia Jam. Heat a small saucepan over medium-low heat and add the raspberries. Cook for 5-7 minutes until the berries are softened and have broken down, smashing down with the back of a spoon or fork periodically. This will take a bit longer if using frozen raspberries.

• Turn off the heat and add the maple syrup, chia seeds, and orange zest (if using), and stir well. Return the heat to low and stir for another 2 minutes until thickened. Turn off the heat and let sit for 5 minutes. The jam will get even thicker as it rests in the fridge. Store in a glass jar or airtight container in the fridge for 1-2 weeks (it makes about 1 cup of jam).

• Assemble the Sweet Potatoes: Stuff each baked sweet potato with the peanut butter, and Raspberry Chia Jam, and stir around to evenly coat. Top with the sliced bananas, berries of choice, and coconut.

Prep Time: 5 minutes mins

Cook Time: 19 minutes mins

23 minutes mins

Serving size: 4

• ▢ 4 baked sweet potatoes

Walnut Pesto*

• ▢ 2 cups (50g) tightly packed soft herbs, such as parsley, cilantro, and/or mint (can also use carrot tops, baby spinach, arugula, etc.)
• ▢ 1/2 cup (56g) walnuts, raw or toasted
• ▢ 3 garlic cloves, roughly chopped
• ▢ 1 small lemon, zested, then juiced
• ▢ 1/4 - 1/2 teaspoon kosher salt
• ▢ Freshly cracked black pepper to taste
• ▢ 2-3 tablespoons nutritional yeast (optional)
• ▢ 6 tablespoons extra virgin olive oil (can substitute up to half with water)

Crispy White Beans

• ▢ 1 (15-ounce) (440g) can of cannellini beans, drained and rinsed thoroughly**
• ▢ 2 teaspoons olive oil
• ▢ 1 teaspoon dried thyme, or 1 tablespoon of roughly chopped fresh thyme
• ▢ 1 tablespoon white sesame seeds
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/2 medium lemon, juiced

Optional Toppings

• ▢ Chopped tomatoes
• ▢ Diced avocado
• ▢ Tahini

• Make the Walnut Pesto. Place all of the ingredients except the olive oil and water to a food processor. Blend until a paste starts to come together. With the motor running, stream in the olive oil, scraping down the sides as you go, until you have a thick, relatively smooth consistency. Taste for salt and acidity, adding more salt or lemon juice as needed.

• Make the Crispy White Beans. Heat a large 12-inch skillet with the 2 teaspoons olive oil, and ensure the entire pan is coated with the oil (I use a paper towel to evenly distribute the oil). Add the rinsed and dried beans in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 minutes. Then use a flat spatula to flip the beans and cook for another 3-5 minutes, or until the beans are browned and blistered. Add the thyme, sesame seeds, salt, lemon juice. Reduce the heat to medium-low and cook for 2-3 minutes to allow the flavors to blend.

• Assemble the Sweet Potatoes: Stuff each baked sweet potato with the 2 tablespoons of pesto and 1/4 of the White Beans. If desired, add chopped tomatoes and diced avocado to each potato, and drizzle with a bit of tahini.

* This recipe makes about 1 cup of pesto, so you will have leftovers, which is great because pesto is delicious! Store in an airtight jar in the fridge for 5 days. Or, you can just cut the recipe in half - that will give you 8 tablespoons, or 2 tablespoons per stuffed potato.

** Be sure to thoroughly dry off your rinsed beans. I dab them gently with paper towels to remove the moisture. Removing the moisture ensures they crisp up in the pan. If you can't find cannellini beans, you can substitute navy beans or even chickpeas.