Breakfast Stuffed Blueberry Sweet Potato with Walnuts

This take on stuffed sweet potatoes is perfect for breakfast. Bake several sweet potatoes in advance for a meal prep-friendly option, or enjoy on a slow morning where you can take your time.

Course Breakfast

Cuisine American

Keyword Breakfast Sweet Potatoes, Stuffed Sweet Potatoes

Prep Time 10

Cook Time 50

Total Time 1

Servings serving

Calories 582kcal

Author Cara Harbstreet

Ingredients

1 medium sweet potato
3/4 cup blueberries fresh or frozen & thawed
1/4 cup walnuts chopped
1/2 cup vanilla yogurt
1/2 tbsp chia seeds
Maple syrup or honey optional

Instructions

Heat your oven to 400 degrees F. Wash and dry the sweet potato, then pierce 6-8 times with a fork. Place on a lined baking sheet and bake 45-50 minutes or until fork tender. Remove from oven.
Allow the baked sweet potato to cool slightly, then slice open lengthwise. Use a fork to lightly mash each side and separate from the skin.
Stuff the sweet potato with blueberries and walnuts, then add the vanilla yogurt on top. Garnish with the chia seeds and a drizzle of maple syrup or honey (if using). Serve immediately.

Notes

If using this recipe as a meal prep option, bake the sweet potatoes ahead of time and store in the refrigerator. To reheat, microwave in 30 second increments until warmed to your desired temperature, or remove from the skin and mash before heating to serve bowl-style.

Nutrition