Sweet Stuffed Sweet Potatoes
Baked until sweet and fluffy and packed with plain yogurt, honey, pecans, and dark chocolate chips, these sweet stuffed sweet potatoes are a delicious and healthy breakfast. Not to mention, they work equally well for dessert, snacks, and breakfast alike.
I’m not quite sure how exactly this recipe came to be. I’ve always been a fan of sweet potatoes, and I love over-roasting them to the point that they are a sweet and sticky mess. I typically use them as a side dish or in a stew to help provide a little sweetness to a savory dish. However, because sweet potatoes are such a delicious source of natural sugars, I figured why not take them an extra step and turn them into a delicious sweet treat?
These dessert-stuffed sweet potatoes are best made with leftover potatoes, but you could also roast them at the moment if you like, you’ll just need to allow them to cool. Although I decided to refer to this recipe as a dessert, it can also be used as a filling snack or a healthy breakfast, it really just comes down to the type of toppings you want to add to them.
To make these sweet stuffed sweet potatoes I opted to go a slightly sweeter route by adding a drizzle of honey and chocolate chips, but if you wanted to create a more breakfast-friendly version, I think a big drizzle of almond butter, some crunchy granola, and some fresh fruit would work very nicely.
Although these dessert stuffed sweet potatoes are meant to be a sweet treat, they can also serve an incredibly healthy breakfast or snack, just mix up the toppings to suit your choice.
- 1 small sweet potato
- 1/4 cup plain yogurt
- 2 teaspoons honey
- 1/2 teaspoon cinnamon
- 2 tablespoons pecan, chopped
- 1 tablespoon dark chocolate chips
- Preheat oven to 375°F.
- Using a fork, pierce 2-3 holes in the sweet potato per side and wrap loosely in foil.
- Place the sweet potato on a baking sheet and transfer to the oven for 1 hour. The exact time may vary depending on the size of your potato, but you are looking to cook the potato until it is very soft and tender, and easily pierced with a fork. The longer you cook the potato, the sweeter the flesh will become.
- Once the potato is baked, remove it from the oven and allow it to cool completely, about 10 minutes.
- Once cooled, slice the potato lengthwise and top it with toppings of your choice. For my potato, I added a sprinkle of cinnamon directly onto the fresh and topped it with 3 spoonfuls of plain full-fat yoghurt, a drizzle of honey, a handful of chopped pecans and a (large) handful of dark chocolate chips.
- Serving Size: 1 potato
- Calories: 352 calories
- Sugar: 23 grams
- Fat: 17 grams
- Carbohydrates: 42 grams
- Fiber: 6 grams
- Protein: 10 grams