I never leave the grocery store without sweet potatoes in my cart. They’re full of vitamins C and A, and they have anti-inflammatory benefits and disease-fighting antioxidants. It’s not all about the health benefits, either: I can’t make delicious meals like this sweet potato breakfast recipe without them! These tubers are sweet and tasty and can be eaten for breakfast, lunch, or dinner, so I make sure to always have some on hand in the pantry.
One morning, I was starving after a great workout at the gym. It seemed as though I was out of every normal breakfast food under the sun, but luckily I had a few sweet potatoes on hand. I was so hungry that I didn’t feel like waiting for the sweet potato to cook in the oven. Instead of torturing my grumbling stomach and baking it, I popped it in the microwave and it was done after only 6 minutes!
While I was waiting for the sweet potato to cook, I rummaged around in the pantry to find a few good breakfast ingredients: granola, a banana, and peanut butter. I cut my perfectly cooked sweet potato in half and topped it with my pantry staples. It was not only a filling breakfast, packed with complex carbohydrates, healthy fats, and heart-healthy whole grains, but it more than satisfied my taste buds, too.
Why This Unconventional Breakfast Totally Works
It might seem weird to combine all of these random ingredients, but I promise you that it totally works. Between the sweet potato and the banana, this dish had the perfect level of sweetness to satisfy my cravings. The addition of peanut butter fueled my muscles with protein and satisfied my palate with its creamy texture. To give the dish some crunch, that heart-healthy granola really rounded things out. My taste buds were on cloud nine!
The best thing about this sweet potato breakfast recipe? My body was thanking me for the nutritious meal hours later. It only took 10 minutes to throw this breakfast together, but I felt full and satiated for hours afterwards. The combination of ingredients also gave me the energy I needed to get through my busy morning while also fueling my body with all those great nutrients.
This is a great dish to throw together when you have leftover sweet potatoes, too. We use the microwave to shortcut the long baking time so it only takes 6 minutes instead of 45 minutes to an hour. But, if you’re already making sweet potatoes for this savory nacho snack or a tasty lunch salad, you may as well throw an extra one in the oven. Then, all you have to do is reheat the tuber and breakfast is served!
We can’t wait to hear what you think of our unconventionally delicious sweet potato breakfast recipe. Don’t forget to drop us a line in the comments to tell us how it went!
Yield: 1 Serving | Serving Size: 1 Sweet Potato Breakfast | Calories: 391 | Total Fat: 16 g | Saturated Fat: 3 g | Trans Fat: 0 g | Carbohydrates: 55 g | Fiber: 8 g | Sugar: 18 g | Protein: 11 g | Cholesterol: 0 mg | Sodium: 82 mg | SmartPoints (Freestyle): 12 |
- 1 sweet potato, cooked
- 1/3 banana
- 1/4 cup granola
- 1 tablespoon peanut butter
- After cooking your sweet potato (if in a hurry, microwaving it 3 minutes, turning it over and cooking another 3 minutes, works fine), slice it in half long ways.
- Slice your banana into coins.
- Stuff half of the banana coins along with half of the peanut butter into the sweet potato first. This ensures that every bite, even the last few, are full of every flavor.
- Sprinkle the granola on top, followed by the rest of the banana and peanut butter. Grab a fork and enjoy!
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