![To make this tasty dish, gather these main ingredients: - 2 medium sweet potatoes - 4 large eggs - 1 tablespoon coconut oil - 1 teaspoon ground cinnamon - 1 tablespoon maple syrup - 1/4 cup Greek yogurt (or dairy-free alternative) - 1/4 cup chopped pecans (or nuts of choice) - Fresh berries (strawberries, blueberries, or raspberries) for topping - Pinch of salt Sweet potatoes provide a hearty base. They are sweet and full of vitamins. Eggs add protein and richness. Coconut oil gives a nice flavor while cooking. Cinnamon adds warmth and sweetness. Maple syrup brings a touch of natural sweetness. Greek yogurt adds creaminess and tang. Pecans add crunch, and fresh berries give bright flavor. You can add a few optional toppings to enhance the dish: - Sliced bananas - Chia seeds - Shredded coconut - Honey or agave syrup - Nut butter (like almond or peanut) These toppings allow you to mix flavors and textures. Feel free to get creative with what you love. This recipe serves 2 people. Each person can enjoy a sweet potato half and two eggs. If you're serving more guests, you can easily double the recipe. You can also adjust the toppings based on personal taste. For a family breakfast, make extra sweet potatoes and toppings. This dish is filling, fun, and perfect for sharing. For the full recipe, check out Breakfast Sweet Potato Delight! Start by preheating your oven to 400°F (200°C). Next, scrub the sweet potatoes until they are clean. Use a fork to poke holes in each potato. This helps steam escape while they cook. Place the sweet potatoes on a baking sheet. Roast them in the oven for 45-50 minutes. You want them to be tender when done. Once cooked, take them out and let them cool for a few minutes. Cut each sweet potato in half lengthwise. Gently scoop out some flesh to make a small well for toppings. Save this flesh for later use. While the sweet potatoes roast, heat 1 tablespoon of coconut oil in a skillet over medium heat. Crack four large eggs into the skillet. Cook them how you like—sunny side up or scrambled. Add a pinch of salt to bring out their flavor. Keep an eye on them to avoid overcooking. Once the sweet potatoes are ready, it is time to assemble your dish. Drizzle maple syrup over the sweet potato halves. Sprinkle ground cinnamon on top for added warmth. Now, spoon a dollop of Greek yogurt into each well of the sweet potato. Place the cooked eggs on top next. Finish by adding chopped pecans and fresh berries. Serve warm, and drizzle with more maple syrup if you wish. Enjoy this easy and wholesome dish! For the complete recipe, check out the [Full Recipe]. To roast sweet potatoes well, start by selecting medium-sized ones. You want them fresh and firm. Scrub them clean and poke holes with a fork. This helps steam escape during roasting. Preheat your oven to 400°F (200°C) and place the potatoes on a baking sheet. Roast for 45-50 minutes. They should be soft when you poke them with a fork. This method gives you a sweet, tender inside with a slightly crisp skin. Cooking eggs is simple, yet there are many ways to do it. For this recipe, I like sunny-side up eggs. Start by heating coconut oil in a skillet over medium heat. Crack the eggs gently into the pan. Let them cook until the whites are firm but the yolks stay runny. If you prefer scrambled, beat the eggs in a bowl. Pour them into the hot skillet and stir gently until they are just set. Both methods add great taste to your dish. You can enhance your Breakfast Sweet Potato Delight with fun toppings. Consider adding a sprinkle of ground cinnamon for warmth. Drizzle extra maple syrup for sweetness. Fresh berries like strawberries or blueberries provide a burst of flavor and color. Chopped pecans or other nuts add a nice crunch. You can also try a dollop of Greek yogurt for creaminess. These toppings make each bite exciting and delicious. For the complete recipe, check the Full Recipe section. {{image_2}} You can easily make this dish dairy-free and gluten-free. For a dairy-free option, swap Greek yogurt for coconut yogurt. This keeps it creamy and delicious. Use gluten-free oats or a gluten-free flour blend for any flour needs. You can also add nut milk if you like it creamier. These changes keep the flavors while making it suitable for more diets. If you want a twist, try a sweet potato hash. Dice the sweet potatoes and cook them with bell peppers, onions, and spinach. This mix adds texture and color. Fry them in coconut oil until golden and crisp. Top with fried or poached eggs for a filling meal. This version gives you a savory spin on the classic sweet potato delight. For a fun breakfast, make sweet potato pancakes. Mash the cooked sweet potatoes and mix them with eggs and flour. Add a pinch of cinnamon for flavor. Cook them on a skillet until golden on both sides. Serve with maple syrup or fresh fruit. This transforms sweet potatoes into a fun pancake dish that kids will love. You can find more ideas in the [Full Recipe] section. After you make Breakfast Sweet Potato Delight, you may have leftovers. Store them in an airtight container. Place the container in the fridge. Leftover sweet potatoes will stay fresh for up to four days. If you have cooked eggs, add them to the same container. Keep the toppings separate to maintain texture and taste. To reheat sweet potatoes, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Wrap the sweet potatoes in foil and heat for about 15 minutes. If using a microwave, place the sweet potato halves on a plate. Heat for 1-2 minutes, checking often. Avoid overheating, as this can dry them out. Sweet potatoes last about a week in a cool, dark place. Eggs can last 3-5 weeks in the fridge. Maple syrup remains good for about a year unopened. Greek yogurt lasts 1-3 weeks after opening. Always check for signs of spoilage before using any ingredient. Yes, you can use leftover sweet potatoes. They add great flavor and save time. Just make sure they are cooked and cool. Cut them in half and scoop out a bit of the flesh. This creates space for your toppings. The rest of the recipe stays the same. You can still drizzle maple syrup and add your favorite toppings. Sweet potatoes are very versatile for breakfast. Try making sweet potato hash by dicing them and cooking with onions and peppers. You can also mash them with spices and serve them on toast. Another idea is to blend them into smoothies for a creamy texture. Sweet potato pancakes are a fun option too. They are sweet and filling, perfect for any morning. To make this recipe vegan, swap the eggs for tofu or chickpea scramble. Use a dairy-free yogurt instead of Greek yogurt. You can still use sweet potatoes, coconut oil, maple syrup, and pecans. Follow the same steps for roasting sweet potatoes and assembling your dish. Your Breakfast Sweet Potato Delight will taste just as good! Check out the Full Recipe for more details. This blog post covers how to make a tasty breakfast sweet potato. You learned about key ingredients, optional toppings, and serving sizes. I shared easy steps to prep your sweet potatoes and cook eggs. You also found tips for roasting and added flavor ideas. With variations for health needs and storage tips, you can enjoy this dish in many ways. Now, you have all the tools to create a delicious breakfast. Try it out and make it your own!](https://tossedrecipes.com/wp-content/uploads/2025/06/d7252c94-96ca-45f8-9471-0a69095c7822-300x300.webp)
Breakfast Sweet Potato
Start your day right with this Breakfast Sweet Potato Delight! This healthy and delicious recipe features roasted sweet potatoes topped with eggs, Greek yogurt, pecans, and fresh berries for a nutritious morning boost. Perfect for meal prep or a cozy brunch, it takes just an hour to create. Click through to discover the full recipe and transform your breakfast routine into something truly delightful!