This Nut Butter and Berry Loaded Sweet Potato is a breakfast that satisfies any sweet tooth. Typically, when I wake up in the morning I crave something sugary. However, I do not like to put too many processed sugars in my body. Natural sugar is best. This loaded sweet potato is perfect for breakfast because it has just that!

Eating this loaded sweet potato for breakfast leaves me feeling fueled and energetic up until lunch. Since it has natural sugar, I don’t experience a crash. If I were to eat sugary cereal or a huge stack of pancakes I would certainly be hungry. And, I would certainly experience a sugar crash. I don’t want or like that. 

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Nut Butter and Berry Breakfast Sweet Potato

Recipe by Recipe Helper

Course: Appetizer Recipes, Breakfast Recipes, Brunch Recipes, Easy Recipes, Healthy Recipes, Low Cost Recipes, Quick Recipes, Snack RecipesDifficulty: Easy

Servings

4

servings

Prep time

45

minutes

Ingredients

• 1 large sweet potato, washed and scrubbed

• 1 tablespoon almond butter or nut butter of choice

• 1 tablespoon crushed nuts of choice

• 1/4 cup berries

• 1/2 teaspoon cinnamon

Directions

• Preheat the oven to 400°F/200°C. Using a fork, poke holes in sweet potato and bake for 45 minutes. 
• Remove the sweet potato from the oven and let it rest for 5 minutes.
• Slice sweet potato open. Top with almond butter, crushed nuts, berries and cinnamon.
• Serve and Enjoy!

It is crucial to eat foods that benefit and fuel your body with the proper nutrients. Sweet Potatoes can benefit you and support your immune system. This is important, especially in this flu season. Sweet potatoes promote healthy vision and may enhance brain function. They are known to promote gut health. They can also give you glowing skin. This makes sense because what you put in your gut shows on the outside. 

To make this  Nut Butter and Berry Loaded Sweet Potato, preheat your oven to 400°F/200°C. Wash and scrub the sweet potato well. Pat it dry and then, using a fork, poke holes all over it. Then, place it on a baking sheet and bake for 45 minutes to 1 hour. 

After baking the sweet potato, remove it from the oven, and allow it to rest for 5 minutes before cutting it open. Then, load on ground cinnamon, nut butter (I used almond butter), crushed nuts of your choice (I used cashews), and berries (I used blueberries). Dig in with a spoon and enjoy! Greek yogurt is also a great topping, however, I did not have any on hand at the moment of photographing this for you. You can choose to add a tablespoon or two of that if you would like. Does that sound delicious to you?

What I love about this breakfast is that the sweet potato can be roasted in advance and refrigerated to use later on in the week. I can even roast a few of them to use throughout the week. This written recipe makes one portion, but feel free to double or triple the portions to suit your needs. I have had to triple my portions because ever since I started making this breakfast sweet potato for myself, my family has been requesting it, nonstop.

I hope if you make this for your family and that they request it non-stop too! If you are a fan of sweet potatoes, berries, and nut butter, then you are sure to enjoy this recipe!