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.
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!
FOR MEAL PREP: Bake sweet potatoes and store in a tightly sealed container in the refrigerator until ready to use. Store topping ingredients separately to ensure that assembly is a breeze! Once ready to eat, warm sweet potatoes thoroughly and continue to last step for assembly.
TOPPINGS: You can feel free to use other alternative toppings as you'd like in regards to the yogurt, granola, etc.