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Simple Stuffed Breakfast Sweet Potatoes [Vegan]

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Mmmm, sweet potatoes for breakfast! This seriously couldn't be an easier recipe – yet it feels like the fanciest thing you could ever eat. Warm sweet potatoes dripping with almond butter and stuffed with your favorite granola ... hello, can it be morning all day?

Simple Stuffed Breakfast Sweet Potatoes [Vegan]

This Recipe is :

Vegan

Calories

337

Ingredients

  • 2 sweet potatoes
  • 1/2 cup of your favorite granola
  • 2 tablespoons almond butter
  • 2 teaspoons pure maple syrup
  • Dash of cinnamon

Preparation

To Bake the Sweet Potatoes:

  1. Preheat oven to 400°F. Pierce washed sweet potatoes with a fork. Place on a baking sheet and bake for 45 minutes to an hour, or until tender.

For Breakfast Sweet Potatoes:

  1. Slice baked sweet potato in half. Top each one with 1/4 cup granola, 1 tablespoon of almond butter, and 1 teaspoon of maple syrup. Add a dash of cinnamon and enjoy!

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Sweet Potato

 

AUTHOR & RECIPE DETAILS


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Crissy is a registered dietitian, wife, mom and creator of the blog Begin Within Nutrition where she shares easy-to-make, nourishing recipes for busy families. She has a passion for helping others find balanced health and wellbeing through a healing diet.


 

 



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56 comments on “Simple Stuffed Breakfast Sweet Potatoes [Vegan]”

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Annie Johnson
10 Months Ago

yummy..


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Mardi Caines
10 Months Ago

Nina Caines


Reply
Nicole Cato
10 Months Ago

I would use sunflower seed butter since I'm allergic to almond.


Reply
Melissa Walker
10 Months Ago

Mmmmmm.. Sounds yummy!!!!


Reply
Mara Morrison
10 Months Ago

Slice the sweet potato in 1/2 inch slices. Steam for 7 to 10 min. Dress with salt, cumin or smoked paprika for savory taste or raisins, cinnamon and coconut sugar for a sweet taste, before steaming. Boom, time problem solved ;)


Reply
Emmelyn Wu
10 Months Ago

Sandra Johnston omg


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Pork Hawkins
10 Months Ago

Ashley Hawkins


Reply
Steve C Eckles
10 Months Ago

Your making me hungry


Reply
Emily Rogeness
10 Months Ago

Hope Elizabeth


Reply
Shannon Cuoco
10 Months Ago

Amanda Costanzo Rubalcave


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