Loaded Breakfast Sweet Potatoes
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 2 medium sweet potatoes, baked until soft
  • 1 cup unsweetened coconut yogurt
  • 1 scoop Primal Kitchen Vanilla Coconut Collagen or other vanilla protein powder
  • 2 tsp chia seeds
  • 1 tsp honey
  • juice and zest of ½ lemon
  • ¼ cup fresh blueberries
  • ¼ cup fresh raspberries
  • ½ cup chopped pecans, toasted
  • 2 tbsp unsweetened coconut flakes, toasted
  • 2 tbsp peanut butter or other nut butter
Instructions
  1. Combine the yogurt, collagen, chia seeds, honey, and lemon juice and zest in a small bowl. Place in the refrigerator for at least 1 hour to thicken. Can also be placed in refrigerator over night.
  2. I baked my sweet potatoes in my instant pot. I did this by placing the wire rack that came with my instant pot into the pot. Add 1 cup of water and place the two sweet potatoes on the rack. Set the instant pot for 15 minutes. See notes for oven baking method.
  3. While the sweet potatoes are cooking, add a small saute pan on the stove over medium heat. Add the pecans and coconut flakes. Toss and let toast for 5-7 minutes or until they turn golden brown. Remove from heat and set aside.
  4. Cut the sweet potatoes lengthwise making sure to not cut all the way through. Add half of the yogurt mixture to each sweet potato. Add ⅛ blueberries and raspberries to each sweet potato. Add the toasted pecans and coconut flakes to each sweet potato and top each sweet potato with 1 tbsp peanut butter.
  5. Enjoy!
Notes
If you do not have an instant pot you can bake your sweet potatoes in the oven. Preheat oven to 425 degrees. Pierce the sweet potatoes with a fork multiple times. Wrap each potato in tin foil and place on a baking sheet. Bake for 30-45 mins or until soft.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2019/06/12/loaded-breakfast-sweet-potatoes/