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Breakfast Sweet Potatoes 2 Ways
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5 from 1 vote

Apple Pecan Sweet Potatoes

Prep Time10 mins
Cook Time5 mins
Pre-baked potatoes1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 367kcal
Author: Hallie Klecker

Ingredients

  • 2 medium sweet potatoes , baked until tender (see note)
  • ½ cup (120 mL) unsweetened Greek yogurt or coconut yogurt
  • 1 medium apple , cored and diced
  • 1 tablespoon (15 mL) pure maple syrup, or to taste
  • 2 tablespoons (14 g) chopped pecans
  • Ground cinnamon , to taste
US Customary - Metric

Instructions

  • Reheat the sweet potatoes until warm. Cut an “X” in each potato and gently open and fluff up the sweet potatoes with a fork. Divide the yogurt between the sweet potatoes. Divide and top with chopped apple, maple syrup, pecans, and a dash of cinnamon.

Notes

Bake the sweet potatoes at 400ºF for 50-60 minutes or until tender. Can be baked up to 3 days ahead and stored in an airtight container in the refrigerator.

Nutrition

Calories: 367kcal | Carbohydrates: 68g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 144mg | Potassium: 993mg | Fiber: 10g | Sugar: 27g | Vitamin A: 32112IU | Vitamin C: 10mg | Calcium: 146mg | Iron: 2mg