Sweet Baked Breakfast Potato

Sweet Baked Breakfast Potato

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I absolutely love sweet-potatoes… and in any form, any meal; sweet or savoury. They satisfy my sweet cravings and are so versatile and I eat them literally for breakfast, lunch, dinner, desert, and anything in between. Obviously we all know they make a great base for dishes such as a curry, a chilli Mex style dish or a soup but also for foods you might not be familiar with or think about when you think sweet potatoes. And Breakfast might be one of those meals you think…Sweet-Potato for Breakfast?! My Dad seriously questioned this like I was a loon but for more loonie examples, in the past I’ve made bread, waffles, protein bars and cakes, all using these amazing sweet potatoes.

This recipe though takes it back to the basics – the classic baked potato which we all know and love. Before I developed a love and obsession for sweet potatoes, I would have white baked potato on a regular basis as it’s such a simple and easy dinner to serve with things like baked beans or a chilli and I remember my mother serving this probably on a weekly rotation but it was so warming, filling and tasty.

Though since eating sweet potatoes, I haven’t actually touched a white potato as the taste for me just cannot compare, though they are similar in nutrition I prefer the sweetness of the sweet-potato (duhh) which has 13g of sugar compared to 2g in a medium-sized white potato  and a sweet-potato gives you a massive 438% of vitamin A (good for the eyes) but there is none in a white potato.

It dawned on me one day that I’ve had baked sweet potato for breakfast (yes that is an acceptable thing to do) and topped it with my usual Greek yogurt, granola and fresh fruit and its divine and perfect to set you up for the day, but I hadn’t experimented with any other toppings… until now! This is actually surprisingly really good! When I first put the topping ingredients together it was far too sweet, even for someone like me with a really sweet tooth, so I now think this is the perfect sweetness that pairs perfectly with the nuts and especially the sage for a slightly savoury option but if you’re not feeling the sage then opt for a pinch of cinnamon and nutmeg which would be my breakfast option and sage would be my afternoon choice! This is also gluten-free and vegan so suitable for most of us.

This is perfect for breakfast served with some Greek or natural yogurt and even for lunch or dinner as I have enjoyed. If you are having for breakfast, it might be a good idea to pre-bake your sweet potato the night before as they can take around 45 minutes to cook through and then you could pop it back in the oven just before serving for 10 minutes with your topping as this doesn’t need long to cook and you’ll see the syrup seeping through the potato…delicious!

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Sweet Baked Breakfast Potato
Prep time
Cook time
Total time
Serves: Serves 1
  • 1 sweet potato, washed and scrubbed
  • ¼ cup chopped walnuts/pecans
  • 1tbsp coconut sugar
  • 2tbsp almond flour
  • 1tbsp coconut flour
  • 1tsp coconut oil, melted
  • 1tbsp maple syrup
  • Pinch fine sea salt
  • ¼ tsp dried sage (or pinch cinnamon and nutmeg)
  1. Pre-heat oven to 210C/425F/Gas Mark 7. Line a baking tray with parchment paper.
  2. Pierce the potato a few times all over with a fork, place on the baking tray and pop in the oven for 30 minutes.
  3. Meanwhile, combine all the topping ingredients together in a bowl, set aside.
  4. Check on the potato after 30 minutes, it should be soft enough to cut in to (if not cook for another 10 minutes).
  5. Slice the potato in half and pour over the topping, bake for another 10 minutes.
  6. Remove from the oven and let cool for 5 minutes before tucking in.

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