When it comes to making daily food choices there are typically two types of people. Those who need variety and those who are completely satisfied with eating the same thing over and over again. Those who need variety cringe are adventurous eaters and the word “leftovers” makes their hair stand on end. Those who fall into the other group know what they like and are perfectly content with their repetitious meals. I fall into the group who is completely satisfied with eating the same things over and over again, and I have been since as long as I can remember. Growing up, my school offered “hot lunch” daily, but I chose tot take”cold lunch” (aka lunch from home). I unpacked the same peanut butter, no-jelly sandwich out of an insulated velvet leopard lunch box by request for years. If I forgot my lunch, you bet I called home to see if my mom could bring it up for me. And she would nine times out of ten because she is seriously THE best mom (!!!) and possibly because she was a stay-at-home-mom and I was her only child. On the days mom was tied up with her from-home baking business, lunch dates with her sisters, or marathon training, I would end up with a hot lunch and sit there longing for my PB no-J and pick around the questionable foods that filled my plastic cafeteria tray .
Side note: My only exception for this was crispito day. Yes, you know, those crispy fried tortilla rolls filled with ground beef (questionable?), similar to what you see rolling on those heaters at the gas station. On that day, I took hot lunch…
I’ll admit my preference for repetition hasn’t changed and I’m perfectly satisfied eating the same things over and over again. While I may not have a peanut butter no-jelly sandwich daily, I’ve eaten the same peanut butter banana toast for breakfast for more years that I know and my other meals throughout the day typically are some variation of marco bowls, oatmeal bowls, nut butter or yogurt toasts, and these stuffed breakfast baked sweet potatoes.
So let’s talk about these breakfast baked sweet potatoes. I call them breakfast sweet potatoes because they are filled with foods most people associate with breakfast. However, I don’t eat these for breakfast. As I mentioned before, my breakfast is peanut butter banana toast. But I definitely get behind the whole breakfast-for-dinner thing.
My secret to making this an easy quick meal involves batch cooking. Typically on Sunday’s when I roast vegetables, make hummus, and wash/store fresh produce, I’ll bake four to five potatoes to eat throughout the week. This makes lunch and dinner so much easier because I have foods I love prepared and I can easily reheat or toss with some other pantry staples for super quick, nutritious meals.
When I’m ready to eat I’ll slice on of the potatoes down the middle and reheat it in the oven at 200F for about 20 minutes or if I’m hangry and impatient, in the microwave for about a minute. Once it’s warm it’s time to add all of the good stuff. This recipe has yogurt, toasted coconut, and pomegranate arils, but to be honest my absolute favorite combination is almond butter, cinnamon and a pitch of salt. I definitely recommend trying both of these version but encourage you to get creative!
In case you want some inspiration, here are some toppings from Nourished by Nutrition that would be perfect:
I’d love to hear from you! Have you stuffed tried sweet potatoes for breakfast or stuffed it with almond butter?
Breakfast Baked Sweet Potatoes
Baked sweet potatoes topped with yogurt, coconut and pomegranates make for a healthy sweet breakfast. Feel free to be creative with the toppings. Almond butter is my favorite.
4, 6-8 oz sweet potatoes
2 cups Greek-style yogurt (I like Kite Hill plain)
1 teaspoon of vanilla
1/2 cup toasted coconut chips
1/2 cup pomegranate arils
cinnamon, to taste
Preheat the oven to 400F. Wash the sweet potatoes and prick the flesh a couple times in different areas around the sweet potato with a fork. Place on a baking try and place in the oven for about 45-60 min. The time will vary depending on the size of your sweet potatoes. Once done cooking, you can let them cool for 5 minutes, slice them opened, and serve with the toppings of your choice, or let cool completely and stored in the fridge for up to five days.
To serve, mix vanilla with the yogurt. Slice the potato down the middle (reheat if desired). Place 1/2 cup yogurt in the potato, top with two tablespoons of toasted coconut and 2 tablespoons of pomegranate arils. Sprinkle with cinnamon and enjoy!
The potatoes can be reheated in the microwave for 1 minute or oven at 200F for 10-15 minutes before putting on the toppings.
Make sure to follow Nourished by Nutrition on Instagram. If you make this recipe tag #nourishedbynutriton so I can see what you have made and feature you!