Breakfast Sweet Potato⁠

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Breakfast Sweet Potato⁠

It’s nice to shake things up a little sometimes so I changed up my usual oats and berry bowl to this, and I was so glad because it was super delicious.⁠

Serves 1⁠

1 medium sweet potato⁠
3 tsp Skyr yoghurt⁠
5-8 mint leaves, roughly chopped⁠
1 tsp semi sweet chocolate chips⁠

Toppings ⁠
Semi sweet chocolate chips⁠
Smooth peanut butter⁠
4-6 fresh strawberries, sliced⁠
Mint leaves⁠

1. Preheat oven to 200C. Prick the potato several times with a fork and wrap in a foil parcel. Place on a baking dish and bake in the oven for 45min-1hr. Once done, remove the potato from the oven and carefully unwrap the foil and place on a plate. Slice the potato lengthways and give it a little smush to open up. Run a fork through the flesh to loosen it up a little.⁠
2. Mix together the yoghurt, choc chips and mint leaves in a small bowl and spoon this mixture into the sweet potato flesh.⁠
3. Top with the sliced strawberries, some blobs of peanut butter, some extra choc chips and mint leaves.⁠

👩🏽‍🍳Top Tip: You can bake the potato the day before and once cooled, store it whole in the fridge for the next morning. When you’re ready to eat it, pop it in the microwave for a couple of minutes. Once warm, slice and smush it and it’s ready to stuff.⁠

Good morning to you too!⁠

Hit ‘Save’ to bookmark this recipe if you’d like to try it.⁠
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