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Breakfast Loaded Sweet Potato

Forget sweet potato toast! Load your potato with yogurt and granola instead.

'Sweet potato toasts' made the rounds in the trendy wellness recipe world recently, thanks to the avocado toast wave making veggies a popular breakfast choice. But you don't need to load your sweet potato on a piece of bread to enjoy it for breakfast! Cut out the middle man and turn your sweet potato into a vessel to carry yogurt and granola. You can absolutely eat the entire sweet potato, just be sure to scrub the skin before baking.

For creaminess (and a nod to a traditional baked potato with sour cream), Icelandic yogurt is used for a thick, rich topping that's protein-packed. Icelandic yogurt, like Greek yogurt, is strained for a thick texture and higher protein content per serving. For a crunchy texture change and nutrition boost, Bob's Red Mill granola provides whole grain fiber and protein. Unlike many granolas, these granolas are gluten-free and have less than 7 grams of sugar per serving (but insanely good, unusual flavors like lemon blueberry). For an optional boost of sweetness, drizzle maple syrup on top.

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Makes 1 serving


1 medium sweet potato
2 Tbsp whole milk vanilla Icelandic yogurt
1/4 cup blueberries
2 Tbsp Bob's Red Mill granola

How to Make It

  1. Preheat oven to 375°F.
  2. Wash sweet potatoes and prick with a fork for steam to escape.
  3. Place on a baking sheet for 45 minutes until sweet potatoes are soft and can be pierced with a fork.
  4. Open sweet potatoes with a knife and add a dollop of yogurt, blueberries, and top with granola. Serve immediately.
  5. To make ahead, store baked sweet potatoes in the fridge and microwave to reheat.

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Carlene Thomas RDN, LD is a registered dietitian, nutritionist, and culinary creator. Read more