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BreakfastFamily Recipes

Sweet Potatoes with Yogurt, Almond Butter, and Pumpkin Seed Granola

Gourmet Chef•
Sweet Potatoes with Yogurt, Almond Butter, and Pumpkin Seed Granola

These creamy baked sweet potatoes are topped with protein-packed Greek yogurt, almond butter, and crunchy coconut granola. The result is a cozy, long-lasting energy breakfast!

Ingredients

For the Granola:

  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 2 tbsp sesame seeds
  • 2 tbsp maple syrup
  • 1 tbsp vegetable oil
  • 1 egg white
  • ¼ tsp smoked paprika
  • ⅛ tsp salt
  • ¼ cup unsweetened coconut flakes

For the Sweet Potatoes:

  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • ¼ tsp salt

For the Toppings:

  • 1 cup Greek yogurt (¼ cup per potato)
  • 2 tbsp almond butter
  • 2 tbsp warm water
  • ½ tsp sesame oil
  • Pinch of salt
  • Zest of 1 lime

Instructions

Step 1
Preheat your oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper.

Step 2
In a medium bowl, combine the pumpkin seeds, sunflower seeds, and sesame seeds. In a small bowl, whisk together the maple syrup, oil, egg white, smoked paprika, and salt. Pour the mixture over the seeds and stir until evenly coated. Spread the mixture in an even layer on the prepared baking sheet.

Step 3
Bake for 15 minutes, stirring halfway through. Add the coconut flakes and continue baking for 5–8 minutes, or until the coconut is golden brown. Let the granola cool completely.

Step 4
Increase the oven temperature to 425°F (220°C). Pierce the sweet potatoes all over with a fork and place them on a large microwave-safe plate. Microwave on high for 6 minutes, flipping halfway through.

Step 5
Brush the sweet potatoes with olive oil, sprinkle with ¼ tsp salt, and transfer to a baking sheet. Roast in the oven for 18–20 minutes, or until tender. Let cool slightly, then cut a pocket into the top of each potato.

Step 6
In a small bowl, whisk together the almond butter, warm water, sesame oil, and a pinch of salt until smooth.

Step 7
Spoon ¼ cup of Greek yogurt into each baked sweet potato. Drizzle with almond butter sauce and sprinkle about 2 tablespoons of pumpkin seed granola on each potato. Finish with a sprinkle of lime zest.

Meal Prep Tip

Bake the sweet potatoes a day ahead, wrap them in foil, and store them in the refrigerator. Reheat in the oven before adding the toppings.

Nutritional Information (Per Serving)

  • Calories: ~580
  • Fat: 36.5 g (7.5 g saturated fat)
  • Cholesterol: 8 mg
  • Sodium: 313 mg
  • Carbohydrates: 45 g
  • Fiber: 9 g
  • Sugar: 18 g (6 g added sugar)
  • Protein: 21 g

Why You’ll Love This Recipe

This recipe is the perfect balance of creamy, crunchy, and wholesome. The sweet potatoes provide a base of slow-digesting carbs, the Greek yogurt and almond butter add a protein boost, and the granola delivers the perfect crunch. It’s not only a delicious breakfast but also a filling and nutritious start to your day! 🥔✨