Goooood morning loves!
I sure hope you’re hungry! Today I have TWO sweet potato recipes 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!
Naturally,
Ari
