If you’ve never thought about having a baked potato for breakfast well…that wouldn’t be that unusual. BUT, now this idea has come into your life, you’ve got to try it! This recipe embraces the natural sweetness of the potato, topping it with creamy coconut yoghurt, lots of nut butter, and fresh berries – it makes for the perfect weekend brunch. You could even roast a few extra and save for during the week and just reheat before adding your toppings?
Breakfast sweet potatoesPrint This
- 2 medium sweet potatoes
- 4 tbsp coconut yoghurt [of yoghurt of choice]
- 2 handfuls of fresh blueberries
- 2 tsp almond butter
- 1 tsp almond flakes
 Begin by preheating the oven to 180ºc. Wash the sweet potatoes and, using a for, pierce a few holes in each one. Place the onto a baking tray and into the oven for 45-50 minutes.
 When the potatoes are cooked, carefully slice them in half. Fill with the coconut yoghurt and fresh blueberries.
 Drizzle on the almond butter and top with almond flakes. A pinch of ground cinnamon is also a nice addition, but completely optional. Enjoy!