Remember during this last post where I told you all about my current breakfast obsession? It continues.
My family thinks I’ve completely lost my mind. I’ve always loved breakfast. I’ll eat it any time of day and I like lots and lots of variety. My husband has been eating the same breakfast every day since I’ve known him. Two packets of the same flavor of oatmeal, in the same cup, every morning. Bang. Head. Against. Wall. I can’t do it! I need variety and new dishes to keep me inspired. Especially when I’m trying to start the day with something fairly healthy.
More recently I’ve completely fallen in love with eating a warm sweet potato loaded with fruit, nuts and granola. I’ve never really given the old sweet potato any credit for how versatile it can be. Truth be told, I kind of overdid eating my share of sweet potatoes for lunches and dinners in the last little while and I was getting a little bored with them. A few weeks ago, I found this lonely guy sitting in the pantry and thought, what the heck, I’ll throw it in the oven while I’m getting ready for the day and maybe throw some granola on top and see what happens. It honestly never occurred to me that a sweet potato could be a seriously tasty and filling breakfast dish!
Just as it was coming out of the oven, I cut it in half and popped a generous handful of frozen blueberries on top. It worked perfectly to cool the sweet potato down a little bit and thaw those gorgeous blueberries that I picked and froze this summer. I let that sit for a few minutes (which means I left to go and find the camera) and then opened the cupboard doors to see what toppings I could add. It was just a mad sprinkling frenzy of raw sunflower seeds, nuts and pepitas and this very addicting homemade buckwheat granola. A dollop of some homemade yogurt and a sprinkling of cinnamon sealed the deal and friends, I have to report that this was an incredibly satisfying way to start the day!
The slightly sweet potato, topped with juicy blueberries, crunchy nuts and seeds, along with an oozing tangy yogurt was really, really good. I was pleasantly and happily surprised and so darn full. I’ve found some new sweet potato inspiration and since then have made it several times with various toppings (apple pieces, pecans and a drizzle of maple syrup is delish). It’s a breakfast that I can feel good about since sweet potatoes are pretty low in calories and full of vitamins and beta-carotene. And let’s not forget the healthy dose of fiber in there too!
Share your breakfast inspiration with me! I would love to hear about it!
Happy week-end friends,
Blueberry Breakfast Sweet Potato
- 1 medium sweet potato
- 1/2 cup fresh or frozen fruit, such as blueberries
- 1-2 tbsp. granola
- 1 tsp raw sunflower seeds
- 1 tsp pepitas
- dollop of plain or flavoured yogurt
- generous sprinkle of cinnamon
- drizzle of maple syrup (optional)
- Line a sheet pan with foil and preheat oven to 375°. Prick the sweet potato 2 or 3 times with a fork. Place on the baking sheet and bake for 40-50 minutes or until potato is tender and cooked.
- While still hot, carefully cut the potato in half and add the frozen blueberries to the center. Let the potato cool for about 10 minutes and then top with the granola, seeds, yogurt and cinnamon. Use any variety of toppings and experiment!
- Drizzle with maple syrup if desired and serve immediately.
Here’s some other breakfast favourites!