top of page

Loaded Breakfast Sweet Potato

IMG_5356.jpg

INGREDIENTS:

For 1 servings

​

  • 1 medium sized sweet potato, scrubbed and pricked several times with a fork

  • 1-2 tsp coconut oil, melted 

  • sprinkle of cinnamon 

​

Toppings:

  • Natural yoghurt (vegan, greek or skyr)

  • Fruit of choice ( I chose Blueberries)

  • Granola / muesli 

​

DIRECTIONS:
 

  1. Preheat the oven to 200 degrees and line a baking tray with baking paper. Put the sweet potato on the lined baking sheet and bake for 1 hour, until fork-tender all the way through.
     

  2. Let cool briefly, then split the potato lengthwise. Drizzle the coconut oil evenly over the flesh (inside) of each half, and then use a fork to mash the flesh, whilst keeping the outer skin casing in tact.
    ​​

  3. Top with optional toppings! And Enjoy!

bottom of page