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Sweet Potatoes with Yogurt, Almond Butter and Pepita Granola
Tired of toast? Try this for breakfast instead.

These creamy baked taters are loaded with protein-packed Greek yogurt, almond butter and a crunchy, coconut-flecked granola. Read: A cozy breakfast with serious staying power!
Ingredients
For granola
- 1/2 cup
unsalted raw pepitas
- 1/4 cup
hulled raw sunflower seeds
- 1/4 cup
toasted sesame seeds
- 2 Tbsp.
pure maple syrup
- 1 1/2 Tbsp.
olive oil
- 1
large egg white
Pinch of cayenne pepper
Kosher salt
- 1/3 cup
unsweetened coconut flakes
For sweet potatoes
- 4
medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry
- 1 1/2 tsp.
olive oil
Kosher salt
For topping
- 2 1/2 Tbsp.
creamy unsalted almond butter
- 2 Tbsp.
warm water
- 1/8 tsp.
toasted sesame oil
- 1 cup
plain whole-milk Greek yogurt, divided
Grated lime zest, for topping
Directions
- Step 1Make granola: Heat oven to 325°F. Line rimmed baking sheet with parchment paper.
- Step 2In medium bowl, combine pepitas, sunflower seeds and sesame seeds. In small bowl, whisk together maple syrup, oil, egg white, cayenne pepper and 1/8 teaspoon salt; drizzle over seed mixture and toss to coat evenly. Transfer to prepared baking sheet, arrange in even layer and bake, stirring halfway through, 15 minutes.
- Step 3Stir in coconut flakes and continue to bake until coconut is golden brown, 5 to 8 minutes more. Let cool completely.
- Step 4Meanwhile, roast sweet potatoes: Increase oven temp to 425°F. Prick potatoes all over with fork and place on large plate. Microwave on High, flipping halfway through, 6 minutes.
- Step 5Brush with oil, sprinkle with 1/4 teaspoon salt, then roast on baking sheet until tender, 18 to 20 minutes. When cool enough to handle, split top of each potato lengthwise to create pocket.
- Step 6Meanwhile, prepare toppings: In small bowl, whisk together almond butter, warm water, sesame oil and a pinch of salt until smooth. Fill roasted sweet potatoes with yogurt (1/4 cup each), drizzle with almond butter sauce and sprinkle with pepita granola (about 2 tablespoons per sweet potato; there will be leftover granola). Top with lime zest.
Meal-Prep Hack: Roast sweet potatoes a day before serving, wrap in foil and refrigerate, then rewarm in the oven and fill as desired.
NUTRITIONAL INFORMATION (per serving): About 580 cal, 36.5 g fat (7.5 g sat), 8 mg chol, 313 mg sodium, 45 g carb, 9 g fiber, 18 g sugar (6 g added sugar), 21 g pro

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