Best Breakfast Sweet Potatoes Recipes

BREAKFAST SWEET POTATOES

Breakfast Sweet Potatoes image

Baked sweet potatoes aren't just for dinner anymore. Top them with breakfast favorites to power up your morning. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 medium sweet potatoes (about 8 ounces each)
1/2 cup fat-free coconut Greek yogurt
1 medium apple, chopped
2 tablespoons maple syrup
1/4 cup toasted unsweetened coconut flakes

Steps:

Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 45-60 minutes., With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Top with remaining ingredients.

Nutrition Facts : Calories 321 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 70g carbohydrate (35g sugars, Fiber 8g fiber), Protein 7g protein.

WHOLE30 BREAKFAST TWICE-BAKED SWEET POTATOES

Whole30 Breakfast Twice-Baked Sweet Potatoes image

These twice-baked breakfast potatoes contain all the elements of a brunch feast--eggs, sausage, spuds--contained in one tidy package. It's just a bonus that they also follow the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 medium sweet potatoes
1 tablespoon extra-virgin olive oil
2 links sugar-free Italian sausage, meat removed from casings and crumbled
Kosher salt and freshly ground black pepper
4 large eggs
Salsa verde, for serving

Steps:

Prick each sweet potato all over with a fork and microwave until fork tender, rotating about halfway through, about 10 minutes. Set aside and keep warm.
Preheat the oven to 400 degrees F. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until it just starts to brown and crisp up, 5 to 6 minutes; set aside.
Cut the potatoes in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch border all the way around. Place the potato skins on a baking sheet and set aside. Add the cooked sausage, 1/2 teaspoon salt and a few grinds of pepper to the bowl with the potato flesh and stir until well combined. Divide the potato mixture evenly among the 4 potato halves and make a well big enough to hold an egg in the middle of each. Crack an egg into each and bake until the egg whites are set and the yolks are still runny, 15 to 17 minutes. Serve with the salsa verde.

Nutrition Facts : Calories 320, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 225 milligrams, Sodium 550 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 17 grams, Sugar 3 grams