On a lazy fall morning, try this loaded baked sweet potato recipe. You can pile it high with coconut yogurt, berries, figs, and your favorite superfoods, like dried mulberries or coconut shavings. The options are endless! If you want one of these babies during the week, pre-bake the sweet potato, and then simply reheat in the morning and add your toppings.
Make it AIP-compliant by removing the pumpkin seeds and making sure your coconut milk yogurt doesn’t contain an emulsifier or thickener like guar gum. Or, swap the fruit and coconut toppings for avocado and smoked salmon.
Save on Healthy Ingredients
I made this recipe for Vitacost.com, my favorite place to shop for healthy ingredients at a fraction of the price of what I’d pay at the grocery store. Plus, I don’t have to physically go to the grocery store, or schlep the bags home – it’s a win-win.
Try this Loaded Baked Sweet Potato
If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook. I’d love to see what you come up with!
Loaded Baked Sweet Potato Breakfast
- 2 sweet potatoes (organic) or 1 large sweet potato, cut in half crosswise
- Preheat oven to 400 degrees Fahrenheit.
- Poke each sweet potato with a fork 5 to 7 times all around, to allow steam to escape while cooking. Bake for about 45 minutes, or until a knife or fork easily pierces through to the center. Remove from oven and let cool slightly until easy to handle. Then split down the middle with a knife and use a fork to lightly mash the inside.
- To each side of the sweet potato, add a generous scoop of coconut yogurt, then top with fruit, coconut, and seeds, then drizzle with syrup, if desired.
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