Hope everyone’s weekend is going smashingly well! I tried a brand new breakfast this morning and let me tell you, it was out of this world. Why have I not had a sweet potato for breakfast before? You guys know my sweet tooth pretty much requires that I have something sweet for breakfast and this so fit the bill.

When you do meal prep for the week, just bake up a couple of extra sweet potatoes to have for breakfast throughout the week or bake one up the night before. I bake mine at about 425 degrees F. for about 45 mins to an hour. I always lay aluminum foil on the baking sheet before placing the potato on it because sometimes during cooking, juices flow out and having the foil down makes for easy clean-up.


The possibilities are endless, but I topped my breakfast sweet potato with about 1/4 cup Chobani {I used black cherry, but any flavor will do}, 1/4 cup Quinoa-Pumpkin Seed Granola, and a drizzle of almond butter. This breakfast was one of the best I’ve had in a while and don’t even get me started on how filling it is!


The Quinoa-Pumpkin Seed Granola is adapted from a recipe that I recently came across in Better Homes and Gardens {January issue}. It went so perfectly with the sweet potato that it is just a must! Now….try to keep your hands out of it! 😉 Also, use the granola to top yogurt, ice cream, frozen yogurt, oatmeal or mix with almond milk and other cereal.


Quinoa-Pumpkin Seed Granola (makes 13 {1/4-cup} servings)
3/4 cup uncooked quinoa, rinsed {if needed} and well-drained
1/2 cup raw pumpkin seeds (pepitas)
1/2 cup chopped raw nuts (I used 1/4 cup peanut halves and 1/4 cup coarsely chopped almonds)
1/4 cup sunflower seeds
1/4 cup raw and local honey
2 tbsp. coconut oil
1 tsp. ground cinnamon
1/2 tsp salt
3/4 cup dried fruit (I used half chopped cherries and half craisins)

Preheat oven to 350 degrees F. In a large bowl combine quinoa, seeds, and nuts. In a small microwave-safe bowl heat honey for 20 seconds. Stir in oil, cinnamon, and salt. Pour honey mixture over quinoa mixture; toss to coat. Spread in a baking pan.
Bake, uncovered, for 20 mins.
Stir in dried fruit. Cool for 15 mins in the pan. Spread out on foil. Cool completely, breaking up any large pieces. Store in an airtight container for up to 2 weeks in the refrigerator.
Each serving approximately: 191 cal, 11 g fat, 22 g carb, 3 g fiber, 6 g pro.



Not only is this breakfast sweet potato recipe perfect for breakfast, but it would make an awesome post-workout snack too. You would be getting plenty of proteins and carbs and tons of nutrients to properly fuel your body after a hard workout.

Something to think about…..

Ever had a sweet potato for breakfast?

What’s your favorite way to top a sweet potato?