Sweet Potatoes with Yogurt, Almond Butter and Pepita Granola

Name: Sweet Potatoes with Yogurt, Almond Butter and Pepita Granola
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1/2 c. unsalted raw pepitas; 1/4 c. hulled raw sunflower seeds; 1/4 c. 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 c. unsweetened coconut flakes; 4 medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry; 1 1/2 tsp. olive oil; 2 1/2 tbsp. creamy unsalted almond butter; 2 tbsp. warm water; 1/8 tsp. toasted sesame oil; 1 c. plain whole-milk Greek yogurt, divided; Grated lime zest, for topping

Tired of toast? Try this for breakfast instead.

By Joy ChoPublished: Jan 2, 2024

1 Rating

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sweet potatoes with yogurt, almond butter and pepita granola

mike garten

Yields:

4 serving(s)

Total Time:

1 hr 5 mins

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!

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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

1. Step 1Make granola: Heat oven to 325°F. Line rimmed baking sheet with parchment paper.
2. 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.
3. Step 3Stir in coconut flakes and continue to bake until coconut is golden brown, 5 to 8 minutes more. Let cool completely.
4. 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.
5. 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.
6. 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

Did you make this recipe? Comment below!

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