‘Sweet potato toasts’ designed the rounds in the fashionable wellness recipe planet recently, many thanks to the avocado toast wave making veggies a well known breakfast selection. But you never require to load your sweet potato on a piece of bread to appreciate it for breakfast! Reduce out the center man and turn your sweet potato into a vessel to have yogurt and granola. You can unquestionably try to eat the overall sweet potato, just be certain to scrub the skin just before baking.
For creaminess (and a nod to a regular baked potato with bitter product), Icelandic yogurt is made use of for a thick, wealthy topping which is protein-packed. Icelandic yogurt, like Greek yogurt, is strained for a thick texture and greater protein articles for every serving. For a crunchy texture alter and diet strengthen, Bob’s Purple Mill granola delivers full grain fiber and protein. Unlike quite a few granolas, these granolas are gluten-free and have much less than 7 grams of sugar for each serving (but insanely superior, uncommon flavors like lemon blueberry). For an optional boost of sweetness, drizzle maple syrup on best.
Helps make 1 serving
1 medium sweet potato
2 Tbsp full milk vanilla Icelandic yogurt
1/4 cup blueberries
2 Tbsp Bob’s Crimson Mill granola
How to Make It
- Preheat oven to 375°F.
- Clean sweet potatoes and prick with a fork for steam to escape.
- Position on a baking sheet for 45 minutes until sweet potatoes are comfortable and can be pierced with a fork.
- Open up sweet potatoes with a knife and increase a dollop of yogurt, blueberries, and leading with granola. Provide promptly.
- To make ahead, keep baked sweet potatoes in the fridge and microwave to reheat.
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