This recipe gave me LIFE yesterday! Baby A came down with a bit of a cold and yesterday was a rough day for her. Between coaching calls, trying to comfort a very tired and cranky baby, and trying to do all my wife and mom duties I was thankful I had these Loaded Breakfast Sweet Potatoes to snack on.
This recipe is actually very simple to make even though it may not seem like it. If you can multitask in the kitchen, these will come together quickly and with not much effort. If you are still trying to master your kitchen multitasking skills, no worries! You can still make this recipe with ease. I promise!
I loved having half of a sweet potato for a snack yesterday. It was exactly what I needed to feel satisfied until my next meal, it packs a lot of flavor and even more great nutrients! These Loaded Breakfast Sweet Potatoes would also make a great weekend brunch for two or a filling post workout meal. With this recipe you are hitting everything from healthy complex carbohydrates, protein, healthy fats and lots of antioxidants and micronutrients. This recipe is also completely dairy, soy and gluten free. If you need to make it nut free, just omit the pecans. If you don’t have a dairy intolerance a good organic full fat yogurt would be a great option as well.
Since coconut yogurt doesn’t have much protein in it I added a scoop of my ultimate favorite collagen powder, Primal Kitchen Vanilla Coconut Collagen Powder. Any vanilla or whatever flavor of collagen or protein powder will do. If you haven’t tried any Primal Kitchen products yet, you’re missing out! They have amazing products to add flavor to all of your meals all while using REAL ingredients. I love them so much that I even have a promo code for you to use to save 10% on your online order! At checkout, use code kissbybrooke to receive 10% your entire order. Primal Kitchen is the best!
Happy cooking and eating!
- 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
- 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.
- 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.
- 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.
- 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.
- Enjoy!