sweet potato breakfast

Sweet Potato Breakfast Hash is a easy grain free side dish to meal prep. Paleo and vegan friendly.

Sweet Potato Breakfast Hash

avocado oil

onion,

sweet bell pepper, diced

sweet potatoes,

broth

coarse kosher salt

½ teaspoon smoked paprika

Italian seasoning

garlic powder

pepper,

Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add onion and pepper and cook, stirring often until the onion just begins to brown, about 4 to 5 minutes.

Add sweet potatoes and cook, stirring often, until the sweet potatoes are browned in a few places, about 6 minutes.

Add broth, cover and bring to a simmer. Reduce heat to medium-low and continue simmering, removing lid to stir often, until the sweet potatoes are starting to soften, about 12 minutes.

Add the remaining 1 teaspoon oil and stir to coat. Add salt, paprika, Italian seasoning, garlic powder and ground pepper and stir to coat. Let hash cook, stirring once or twice until crispy and browned in spots, and the sweet potatoes are soft enough to break in half easily when tested with a spatula, about 6 minutes. Serve hot

This is definitely meal prep at it's finest, and I love all the seasonings too, so flavorful!

Excellent flavors and with the molten egg on top, pretty hard to resist!!

I'm definitely adding this to my menu! I'm so bad at only baking sweet potatoes in oven, need to branch out there... haha.

I had this in the weekend and it was such a filling and tasty start to the day - and the fact that I had leftovers for the week was an added bonus!

I love a good breakfast hash, and I love that you made it with sweet potatoes! Looks amazing.

This is my kind of breakfast. It'll last me many hours!

This is one of my favorite breakfast for dinner recipes! I love this seasoning combo on sweet potatoes.

Consider my ears lent (is that a word?). I love anything sweet potato and never would have thought to use both smoked paprika and Italian seasoning. I am so definitely trying this for breakfast soon.

Love the smoked paprika! We love sweet potatoes for breakfast - it is so fueling! Thanks for the great breakfast recipe!

I can taste all the yummy flavor from here. So good!

This will be perfect with eggs and a plate of bitter greens, tomorrow. Thanks. Love this recipe!

Tasted great, but idk if I cut my cubes too small or 12 was too long for cooking because mine turned into more of a sweet potato mash than hash. 

So simple and so delicious, even my wife who is the pickiest eater absolutely loved it!!! I definitely recommend to have a runny egg with it.

Made this for the first time yesterday for a brunch.  I love everything about this recipe: 1) the ingredients are those I usually have on hand; 2) it's easy to make and doesn't require a huge amount of prep work; and 3) it's delicious.  I will definitely be making this again!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1554460674/rldzwkt0lx7i3tzcjm6r.mp4

This Sweet Potato Breakfast Hash is so fantastically easy to make, and delicious, you’ll be waxing poetic after one bite! It’s paleo, and great for a grain-free breakfast to meal prep and reheat to serve on its own or with eggs.

An easy healthy breakfast you can make in advance. These breakfast sweet potatoes topped with crunchy granola are so delicious and packed with goodness! The recipe can be adapted to be gluten free, dairy free and/or vegan.

Breakfast Sweet Potatoes with Granola

sweet potatoes

Greek yoghurt

granola

blueberries

strawberries

tsp honey

Preheat oven to 180C (350F). Wash the sweet potatoes but leave the skin on. Prick the potatoes a few times with a fork. Place on a baking tray and roast whole until soft, which should take between 45-60 minutes depending on the exact size of the potatoes.

While the potatoes are baking wash and slice the berries as desired.

Once the sweet potatoes are cooked, let the potatoes cool a little then cut lengthways down the middle. Top the potatoes with yoghurt, berries and granola, then finish with a drizzle of honey. Serve.

If you&#039;re making these in advance, simply store the cooked sweet potatoes in an airtight container in the fridge and add the toppings just before you want to eat. The sweet potatoes can be used warm or cold.

Sweet potatoes cooked in the instant pot, then stuffed with the best combination of almond butter, maple syrup, blueberries, and chia seeds.

Instant Pot Breakfast Stuffed Sweet Potatoes

water

sweet potato

maple syrup

almond butter

pecans

chia seeds

Place the steamer rack in your instant pot and add one cup of water.

Place the sweet potato on the rack and seal the lid, making sure the release valve is in the proper position.

Set the Instant Pot to manual high pressure for 15 minutes. It will take a few minutes to come up to pressure.

Once the time is up, allow the pressure to release naturally for ten minutes. Turn the release valve to release any leftover pressure. Once the float valve has dropped, open the lid and remove the sweet potato.

When it is cool enough to handle, cut the sweet potato and mash the flesh with a fork. Drizzle with maple syrup and almond butter, then sprinkle with pecans, blueberries, and chia seeds.

I love sweet potatoes and these are amazing! Such a great and nutritious breakfast!!

This is such a great idea !  Make up a few and stuff them for lunch

I love how simple and healthy this breakfast is!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546631975/wpudjbidp8tb8xf9lhpc.mp4

Instant Pot Breakfast Stuffed Sweet Potatoes are an easy, healthy, vegan way to start your day! They’re quickly cooked in a pressure cooker, then stuffed with almond butter, maple syrup, and blueberries!

This easy sweet potato breakfast is made in 3 different ways! From a classic bacon and egg to an egg-free, and even a sweet option, these stuffed sweet potatoes make an easy and satisfying healthy breakfast recipe. Great for meal prep too! Gluten-free and dairy-free.

Sweet Potato Breakfast 3 Ways

small-medium sweet potatoes ((about 7 ounces raw each))

bacon

eggs

avocado ((60 grams))

salt and pepper,

toppings - fresh herbs, salsa, hot sauce...

sausage ((I used chicken sausage))

red bell pepper ((220 grams/about 1 large pepper))

kale ((90 grams))

butter

blueberries ((75 grams))

strawberries ((80 grams))

toppings: hemp seeds, cinnamon, coconut flakes, honey...

Bake sweet potatoes. Preheat oven to 400 degrees Fahrenheit. Wash sweet potatoes and poke holes in them with a knife. Line a baking sheet with parchment paper and bake for 45-55 minutes until soft and tender and can be easily pierced with a knife.

Make the bacon. When the sweet potatoes have about 15 minutes left, make your bacon. Heat a large skillet over medium heat and let it get hot. Add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through until crispy. Place on a paper towel-lined plate and let cool.

Whisk eggs in a medium bowl with a little salt and pepper.

Scramble eggs. Remove most of the bacon grease (leaving just a little behind). Turn down the heat to medium-low and let the pan cool down some. Add whisked eggs and continuously stir eggs with a spatula until cooked to your preference.

Assemble. Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide scrambled eggs, bacon, and avocado among two potatoes, splitting evenly.

Bacon, Egg, &amp; Avocado

Make the sausage and veggies. When the sweet potatoes have 10 minutes left, make your sausage. Heat a large skillet over medium heat and let it get hot. Add sausage, salt, and pepper, breaking it up with the back of a spoon. Cook for 5 minutes until slightly browned. Add peppers and cook for 3-4 minutes until softened. Last, add kale and some salt and pepper and cook for another 2 minutes.

Assemble. Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide the meat mixture among two potatoes, splitting evenly.

Sausage, Kale, &amp; Pepper

Assemble. Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide nut butter, fruit, and any additional toppings among two potatoes, splitting evenly.

Fruit &amp; Nut Butter

Yum yum yum! I love everything sweet potato. It’s my favorite food. I’ve been eating the berry recipe at least once a week for the last 6 weeks. Haha!

This is a great recipe for weekly meal prep! Very delicious AND filling. I topped mine with egg, avocado, bacon, and hot sauce! YUM!

Love the chorizo sweet potatoes! Just the right blend of sweet and spice!!! The berry, nut butter, potato is excellent, too.

Top 4 sweet potato breakfast recipes from across the web

The most viewed sweet potato breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Potato Breakfast Hash

Breakfast Sweet Potatoes with Grano...

Instant Pot Breakfast Stuffed Sweet...

Sweet Potato Breakfast 3 Ways

Top 4 sweet potato breakfast recipes from across the web

The most viewed sweet potato breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Breakfast Hash

Breakfast Sweet Potatoes with Grano...

Instant Pot Breakfast Stuffed Sweet...

Sweet Potato Breakfast 3 Ways

The most viewed sweet potato breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine