Loaded Sweet Potatoes: Two Ways

Goooood morning loves!

I sure hope you’re hungry! Today I have TWO sweet potato┬árecipes for you that will fill you up and leave your taste buds wanting more. I absolutely love sweet potatoes (I’m still on the hunt for those pretty purple sweet potatoes), as they’re full of vitamins, fiber and they taste amazing! I actually used to hate sweet potatoes, but I’ve somehow developed a love for them.

Anyway, you came here for the recipes – not to hear about my love for sweet potatoes. Today, I have a loaded sweet potato recipe for breakfast, and one for lunch/dinner. While I’ll be sharing actual recipes, I want you to consider these as inspiration more than a strict recipe to follow. I’ll really just be sharing the exact combinations I tried. You can switch up the ingredients in these to create something that you know you’ll love.

Loaded Breakfast Sweet Potato

  • 1 baked sweet potato, cut in half
  • 1/2 c. coconut yogurt
  • 1/3 c. granola clusters
  • Strawberry slices
  • 1 packet of squeezable almond butter
  • 1 tsp. chia seeds
  • A pinch of cinnamon

Savory Loaded Sweet Potato

  • 1 baked sweet potato, cut in half
  • 1/2 c. black beans
  • 1/3 c. salsa
  • Avocado slices
  • A squeeze of lime
  • A pinch of salt, pepper & cumin

For both of these, all you need to do is poke a bunch of tiny holes in your sweet potato with a fork and roast it in the oven at 400 degrees for 45 minutes. Allow it to cool for 5 to 10 minutes and slice open. Add your toppings and it’s ready to eat!

I hope you enjoy your sweet potatoes! Be sure to let me know what combinations you come up with!



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