Sweet Potato Berry Breakfast Boats

You’re sure to LOVE the flavors in these Sweet Potato Berry Breakfast Boats. Packed with velvety roasted insides of the sweet potato, tartness of the blueberries + blackberries, along with the nuttiness of the peanut butter and top things off—a slather of greek yogurt for a touch of sweetness; these breakfast boats are the perfect way to kick start your day, meal prep for the week ahead, or even to enjoy for brunch.

I bet you’ve never thought that sweet potatoes would be perfect for breakfast! I know, I know. Me either. BUT they are, ya’ll! OK, so I understand that sweet potatoes are a THING now. For instance—sweet potato waffles/pancakes, maybe a hash brown or two, or maybe even breakfast fries. However, I’ve noticed a few sweet potatoes being showcased in the realm of “breakfast boats” and I had to give it a try for myself.

I mean, I LOVE sweet potatoes, especially as opposed to pumpkin during the Thanksgiving holiday. Give me a sweet potato pie any day! Haha. Speaking of sweet potato pie, have you checked out this delicious twist—Sweet Potato Pecan Marshmallow Pie. It’s definitely a recipe that will leave your taste buds singing “At last!”.

Now back to this recipe. So, many of you may attest to the wonderfulness of sweet potato breakfast boats like I have, however, there still may be a few of you who might say, “eehhh, NO!”. I get it. It’s new. It’s interesting. It’s different. BUT it’s GOOD too!

I chose to use berries in my boats because of the slight tartness, which would balance out the sweetness of the sweet potato and the greek yogurt topping. And the peanut butter was a perfect addition because it added a nice nutty flavor while creating a balance of textures from it’s thickness. Oh and let’s not forget the granola which were a nice crunch! PERFECTION.

The awesome thing about this recipe is it’s versatility. You can substitute the ingredients to fit your tastebuds and needs AND it can be made ahead of time and easily assembled during the day of consumption. The best easy meal in my opinion.

To begin, you simply roast your sweet potatoes (in my case I used 2 medium sized ones). Thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them with fully with extra virgin olive oil. Place on a baking sheet and bake for about 40 minutes at 400 degrees Fahrenheit, until sweet potatoes are tender.

Once done, remove them from the oven and let them cool for a few minutes until you are able to slice them into halves. Once sliced, remove 3/4 of the insides of the sweet potatoes and mash them together in a small bowl. Once fully mashed, spoon the insides back into each sweet potato cavity and top with blueberries, blackberries, a handful of granola, 1 Tbsp of peanut butter, and drizzle with greek yogurt. Wallah!

As an FYI, I used Justin’s Peanut Butter and Purely Elizabeth’s Original Ancient Grain Granola. I really LOVE both company’s and their products are organic and worth the price!

Since Sweet Potatoes are the topic of conversation when it comes to the recipe, DID YOU KNOW that they are really great at:

• Improving digestion

They actually contain more fiber than regular potatoes! Who knew? Plus, they are good sources of magnesium, which is what helps aid them in being a great facilitator in digestion.

• Boost Your Immune System

Since they are rich in beta-carotone (a major antioxidant), they are awesome at defending your body from a wide variety of issues. In addition, they contain other great antioxidants which include: Vitamin C and B-complex, iron, and phosphorous.

• Treat Stomach Ulcers

Yes, that’s right! Sweet Potatoes are great at soothing the stomach and intestines. The previous listed vitamins that help to boost your immune system also are great at curing stomach ulcers. Plus, the roughage in sweet potatoes help to combat constipation and acid formation, which both help to reduce the chances of ulcers.

• Other Benefits: They help to treat inflammations, promote weight gain, treat bronchitis,  reduce arthritis pain, and more.

Let’s dig into the recipe, shall we?

To begin, you simply roast your sweet potatoes and thoroughly rinse the outside of your potatoes off with warm water and then pat dry.

Poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them with fully with extra virgin olive oil.

Place on a baking sheet and bake for about 40 minutes at 400 degrees Fahrenheit, until sweet potatoes are tender.

Once done, remove them from the oven and let them cool for a few minutes until you are able to slice them into halves. Once sliced, remove 3/4 of the insides of the sweet potatoes and mash them together in a small bowl.

When fully mashed, spoon the insides back into each sweet potato cavity and top with blueberries, blackberries, a handful of granola, 1 Tbsp of peanut butter, and drizzle with greek yogurt. Wallah!

Bon Appetite!

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Sweet Potato Berry Breakfast Boats.