1 large sweet potato
1-2 tablespoons butter
Cinnamon sugar (to taste)
1 fresh banana, sliced
1/2 cup fresh blueberries
1/4 cup granola
Peanut butter (for drizzling)
Honey (for drizzling)
Preheat the Oven and Prepare the Sweet Potato:
Preheat your oven to 400°F (200°C).
Thoroughly wash and dry the sweet potato. Poke several holes in it with a fork to allow steam to escape during cooking.
Roast the Sweet Potato:
Place the sweet potato on a baking sheet lined with parchment paper.
Roast in the preheated oven for about 45-60 minutes, or until it is soft and fully cooked. The cooking time may vary depending on the size of the sweet potato.
Prepare the Toppings:
While the sweet potato is roasting, slice the banana and get your blueberries, granola, peanut butter, and honey ready.
Assemble the Loaded Sweet Potato:
Once the sweet potato is done, remove it from the oven and let it cool slightly.
Slice the sweet potato lengthwise, being careful not to cut all the way through, creating a pocket.
Fluff the inside of the sweet potato slightly with a fork.
Add the butter to the inside of the sweet potato and allow it to melt. Sprinkle cinnamon sugar over the butter to taste.
Add Fresh Fruits and Granola:
Layer the banana slices and blueberries inside the sweet potato.
Sprinkle granola over the top for a nice crunch.
Drizzle with Peanut Butter and Honey:
Warm the peanut butter in a microwave for a few seconds until it's runny enough to drizzle.
Drizzle the peanut butter and then the honey over the top of the loaded sweet potato.
Serve and Enjoy:
Your loaded breakfast sweet potato is now ready to be enjoyed! It's a hearty and nutritious breakfast option that combines the natural sweetness of the sweet potato with the freshness of fruits and the crunchiness of granola.
This recipe is highly customizable – feel free to add or substitute toppings according to your preference. Enjoy your delicious and nutritious breakfast!