Breakfast Sweet Potatoes

Why You’ll Love This Recipe

I love this recipe because it’s simple, filling, and endlessly customizable. It’s a great way to enjoy a nutritious breakfast without feeling weighed down. Sweet potatoes are packed with fiber, vitamins, and natural sweetness, and pairing them with protein and healthy fats keeps me energized all morning. Whether I crave something fruity, nutty, or even slightly savory, this recipe adapts beautifully to whatever ingredients I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 sweet potatoes
yogurt or nut butter
fruit of choice
toppings of choice (see above for ideas)
sweetener of choice

Directions

I start by roasting the sweet potatoes until they’re tender and caramelized. Once baked, I remove them from the oven and carefully slice each one lengthwise to open them up.
Then I add a generous spoonful of my favorite protein spread—sometimes Greek yogurt for a creamy tang, other times almond butter for a rich, nutty flavor.
Next, I pile on fresh berries or diced fruit for a burst of color and natural sweetness.
I sprinkle on my favorite toppings, which might include nuts, seeds, coconut flakes, or granola for crunch.
Finally, I drizzle everything with a bit of my chosen sweetener—usually honey or maple syrup.
I serve them warm when I want a cozy breakfast, or chilled for a refreshing, on-the-go option.

Servings and Timing

This recipe makes 3 servings.
Cook Time: 1 hour
Total Time: 1 hour

Variations

When I’m in the mood for something extra decadent, I use peanut butter and sliced bananas with a drizzle of chocolate. For a tropical twist, I go for coconut yogurt, pineapple, and shredded coconut. If I want a savory version, I skip the sweetener and top the potatoes with avocado, a fried egg, and a sprinkle of everything bagel seasoning. The possibilities are endless, and I love switching it up depending on the season.

Storage/Reheating

I store leftover baked sweet potatoes in an airtight container in the refrigerator for up to 4 days. When I’m ready to eat, I reheat them in the microwave or oven until warm, then add my toppings fresh. I don’t recommend adding yogurt or fruit before storing, as they’re best when added just before serving.

FAQs

Can I bake the sweet potatoes ahead of time?

Yes, I often bake them the night before and store them in the fridge for quick breakfasts throughout the week.

What’s the best way to roast the sweet potatoes?

I roast them at 400°F for about 45–60 minutes, until they’re soft and caramelized inside.

Can I eat them cold?

Absolutely. I love them chilled with yogurt and berries for a refreshing, no-heat breakfast.

What type of sweetener works best?

Honey, maple syrup, or agave all work beautifully, but I sometimes use a sprinkle of cinnamon sugar or a drizzle of date syrup.

Can I make this recipe vegan?

Yes, I just use plant-based yogurt or nut butter and a vegan-friendly sweetener.

What toppings go well with sweet potatoes?

I love nuts, seeds, granola, coconut flakes, or even a spoonful of chia pudding for extra texture.

How do I make it more filling?

I add extra protein with Greek yogurt, cottage cheese, or a scoop of nut butter.

Can I use leftover sweet potatoes from dinner?

Yes, I often repurpose plain baked sweet potatoes from the night before—they work perfectly.

What kind of fruit works best?

Berries, banana slices, chopped apples, or pomegranate seeds all complement the natural sweetness beautifully.

Can I meal prep this recipe?

Definitely. I bake a batch of sweet potatoes in advance and prep toppings separately so I can assemble fresh each morning.

Conclusion

These breakfast sweet potatoes are one of my favorite ways to start the day—simple, nourishing, and endlessly customizable. I love how the natural sweetness pairs with creamy, crunchy, and fruity toppings to create a balanced and energizing meal. Whether I enjoy them hot from the oven or chilled straight from the fridge, they always make breakfast feel special and satisfying.