One of my favorite easy meals to make are stuffed sweet potatoes. And on busy mornings with long days ahead, these Stuffed Breakfast Sweet Potatoes come in so handy!
And every time I post an image of or recipe for stuffed sweet potatoes, it’s a hit. I think it’s because (1) sweet potatoes are delicious and almost universally loved (I say universally because I know a small handful of people who dislike them, which is crazy IMO), (2) stuffed sweet potatoes are easy to make, and (3) stuffed sweet potatoes are so versatile and easy to customize.
Which is why I’m sharing five different stuffed sweet potato ideas, plus the perfect method for baking sweet potatoes! Whether you’re a savory or sweet person, you’ll find something here to please your tastebuds. They’re all healthy, vegan, and gluten-free, yet incredibly satisfying and delicious.
Here are a few reasons you’ll love these stuffed sweet potatoes for breakfast!
Make Ahead + Portable
To make things really easy, bake your sweet potatoes ahead a time. Cooked sweet potatoes should be stored in an airtight container and will last 3-5 days in the fridge. Then, when it’s time to eat, reheat the potatoes in the microwave or place in a covered skillet with a bit of water over medium-high eat to warm through. And assemble as desired!
You can even pack your stuffed sweet taters to go. Pop them in an airtight container that’s deep/tall enough to not smooth them, and break them out when you get to work/school/wherever you go in the morning.
Customize Your Toppings
Love the sound of the PB&J Berry Banana Stuffed Sweet Potato but don’t have chia seeds to make chia jam? Just use your favorite jam!
Want to make the Southwest Scramble but there are no black beans to be found in the pantry? Use another bean variety, such as pinto beans. Love the sound of the Double Chickpea Stuffed Potato but secretly/not-so-secretly hate kale? Swap in baby spinach or omit entirely (no one is judging you)!
You get the point. And if you are really feeling creative, feel free to mix and match with components you already love. Like stuff my Tofu Scramble or Tempeh Bacon into a sweet potato with the pesto recipe below or with my fan favorite Queso.
Most of us make suboptimal food choices when we are hangry. Personally, I will scarf down anything and everything in sight when I am hangry (provided it’s vegan, of course). It could be a food I don’t even like, but crazy hunger will do that to you.
And unless you are, say, in the habit of intermittent fasting, skipping breakfast is likely to set you up for hanger later in the day.
[Aside: Has hangry been turned into the noun form of hanger yet? When I google “hanger,” I just get results for clothes hangers and weirdly enough, for prosthetic clinics. But I’m also convinced that I’ve heard actual people use the word “hanger” before.]
To avoid that pre-lunch hanger that can cause you to order an entire large pizza instead of the quinoa salad you packed for lunch, fuel up with a hearty, nourishing breakfast! All of these Stuffed Breakfast Sweet Potatoes will provide you with plenty of fiber and nutrients so you’ll stay full and satisfied until lunchtime.
And if you’re hungry for more sweet potato recipes, check out these other recipes!
- Tandoori Chickpea Stuffed Sweet Potatoes
- Za’atar White Bean Stuffed Sweet Potatoes
- Healthy Burrito Bowl Stuffed Sweet Potatoes
- Vegan Sweet Potato Casserole
How to Bake Sweet Potatoes
Ingredients
- Large sweet potatoes (however many you want)
Instructions
- Preheat the oven to 425°F (218°C). Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. This allows steam to escape and allows the heat to get into the insides of the potato, which in turn helps the potatoes bake evenly throughout and prevents them from bursting in the oven.
- Place the potatoes on a baking sheet (I line mine with parchment paper for easy cleanup). Bake for 45-60 minutes, or until the potatoes are fork tender and don’t give any resistance.*
Notes
Double Chickpea Stuffed Sweet Potatoes
Ingredients
- 4 baked sweet potatoes
- 1 15-ounce can (440g) chickpeas, drained and rinsed thoroughly*
- 2 teaspoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Kosher or sea salt to taste
- Juice of 1/2 lemon
- 1/2 cup (120g) hummus (store-bought or homemade) (can use as much as you want)
- 2-3 cups (130-195g) raw lacinato kale, finely shredded
- 4 tablespoons tahini**
Instructions
- Make the Crispy Chickpeas. Heat a large 12-inch skillet over medium-high heat with the 2 teaspoons olive oil, and ensure the entire pan is coated with the oil (I use a paper towel to evenly distribute the oil). Add the rinsed and dried chickpeas in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 minutes. Use a spatula to flip the chickpeas and cook for another 3-5 minutes, or until the beans are browned and blistered.
- Add the oregano, thyme, garlic powder, paprika, a generous pinch of salt, and the lemon juice. Reduce the heat to medium-low and cook for 2-3 minutes to allow the flavors to blend.
- Assemble the Sweet Potatoes: Stuff each baked sweet potato with the 2-3 tablespoons of hummus. Divide the shredded kale and Crispy Chickpeas between the potatoes. Drizzle each with a tablespoon of tahini.
Notes
- Be sure to thoroughly dry off your rinsed beans. I dab the chickpeas gently with paper towels to remove the moisture. Removing the moisture ensures they crisp up in the pan.
Warm Apple and Almond Butter Stuffed Sweet Potatoes
Ingredients
- 4 baked sweet potatoes
- 1/4 cup water
- 3 medium-sized crisp apples, peeled and diced (I used Fuji apples)
- 1 tablespoon maple syrup (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cardamom or cloves
- 1/4 teaspoon sea salt
- 1/4 - 1/2 cup (65-130g) natural almond butter
- 1/2 - 3/4 cup (110-170g) plain, unsweetened coconut yogurt (or plant-based yogurt of choice)
Optional Toppings
- 1-2 teaspoons chia seeds
- 2-4 tablespoons chopped pecans or walnuts
Instructions
- Make the Cinnamon Stewed Apples. Heat the water in a large nonstick sauté pan over medium-low heat. Once simmering, add the peeled diced apples, maple syrup, spices, and salt. Mix well to evenly coat the apples. Cook for 10 minutes, or until the apples are soft but not falling apart, adding more water if it evaporates.
- Assemble the Sweet Potatoes: Spoon a few tablespoons of coconut yogurt into each baked sweet potato. Divide the Cinnamon Stewed Apples and the almond butter between the potatoes. If desired, sprinkle some chia seeds and chopped peans or walnuts on top of each sweet potato.
Notes
Southwestern Scramble Stuffed Sweet Potatoes
Ingredients
- 4 baked sweet potatoes
- 1 (15-ounce) (400g) can of black beans,
5-Minute Salsa
- 1 pint (275-300g) cherry or grape tomatoes, halved
- 1/2 cup (75g) finely diced red onion
- 1/2 cup (90g) diced red bell pepper (or orange or yellow)
- 2 tablespoons fresh lime juice
- 1/2 cup (10g) loosely packed cilantro, finely chopped
- 1/2 tablespoon extra virgin olive oil, plus more to taste
- Kosher or sea salt to taste
- Freshly cracked black pepper to taste
Tofu Scramble
- 1 (14-16 ounce) (400-454g) block of firm tofu
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1/4 - 1/2 teaspoon kala namak (black salt)* (optional, but gives the tofu that classic eggy flavor)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- Kosher salt or sea salt to taste
- Freshly cracked black pepper to taste
Optional Toppings
- Vegan sour cream
- Avocado, sliced or diced
Instructions
- Press the tofu. Drain the tofu and wrap it in a few layers of paper towels. Weight it down with a heavy cookbook or a skillet weighed down with a few cans of beans. Press the tofu for 15 minutes. This helps the tofu absorb the flavors and improves the texture, making it less watery.
- Meanwhile, prepare the 5-Minute Salsa. Mix together all of the ingredients in a bowl and stir to combine. Add salt and pepper to taste. If the salsa is too acidic, add a bit more olive oil.
- Make the Tofu Scramble. Heat a large skillet over medium heat with the olive oil. Once hot, using clean hands, crumble the tofu into bite-sized pieces directly into the pan. Cook for 3 minutes, stirring frequently. Add the nutritional yeast, black salt (if using), garlic powder, cumin, and salt and pepper to taste. Cook for 3-5 more minutes, or until you reach your desired consistency. Taste for seasonings and adjust accordingly.
- Assemble the Sweet Potatoes: Divide the Tofu Scramble, 5-Minute Salsa, and black beans evenly and stuff into each baked baked sweet potato. If desire, top with vegan sour cream and/or avocado.
Notes
PB&J Berry Banana Stuffed Sweet Potatoes
Ingredients
- 2 baked sweet potatoes
- 2 tablespoons natural peanut butter
- 1/2 banana, sliced
- A handful of berries (I used finely chopped strawberries)
- 1-2 tablespoons coconut flakes or unsweetened shredded coconut (optional)
Raspberry Chia Jam
- 1 1/2 cups fresh or frozen raspberries (180-210g)
- 1 1/2 - 2 tablespoons pure maple syrup, plus more to taste
- 1 1/2 tablespoons chia seeds
- 1/2 medium orange, zested
Instructions
- Make the Raspberry Chia Jam. Heat a small saucepan over medium-low heat and add the raspberries. Cook for 5-7 minutes until the berries are softened and have broken down, smashing down with the back of a spoon or fork periodically. This will take a bit longer if using frozen raspberries.
- Turn off the heat and add the maple syrup, chia seeds, and orange zest (if using), and stir well. Return the heat to low and stir for another 2 minutes until thickened. Turn off the heat and let sit for 5 minutes. The jam will get even thicker as it rests in the fridge. Store in a glass jar or airtight container in the fridge for 1-2 weeks (it makes about 1 cup of jam).
- Assemble the Sweet Potatoes: Stuff each baked sweet potato with the peanut butter, and Raspberry Chia Jam, and stir around to evenly coat. Top with the sliced bananas, berries of choice, and coconut.
Notes
White Bean and Pesto Stuffed Sweet Potatoes
Ingredients
- 4 baked sweet potatoes
Walnut Pesto*
- 2 cups (50g) tightly packed soft herbs, such as parsley, cilantro, and/or mint (can also use carrot tops, baby spinach, arugula, etc.)
- 1/2 cup (56g) walnuts, raw or toasted
- 3 garlic cloves, roughly chopped
- 1 small lemon, zested, then juiced
- 1/4 - 1/2 teaspoon kosher salt
- Freshly cracked black pepper to taste
- 2-3 tablespoons nutritional yeast (optional)
- 6 tablespoons extra virgin olive oil (can substitute up to half with water)
Crispy White Beans
- 1 (15-ounce) (440g) can of cannellini beans, drained and rinsed thoroughly**
- 2 teaspoons olive oil
- 1 teaspoon dried thyme, or 1 tablespoon of roughly chopped fresh thyme
- 1 tablespoon white sesame seeds
- 1/2 teaspoon kosher salt
- 1/2 medium lemon, juiced
Optional Toppings
- Chopped tomatoes
- Diced avocado
- Tahini
Instructions
- Make the Walnut Pesto. Place all of the ingredients except the olive oil and water to a food processor. Blend until a paste starts to come together. With the motor running, stream in the olive oil, scraping down the sides as you go, until you have a thick, relatively smooth consistency. Taste for salt and acidity, adding more salt or lemon juice as needed.
- Make the Crispy White Beans. Heat a large 12-inch skillet with the 2 teaspoons olive oil, and ensure the entire pan is coated with the oil (I use a paper towel to evenly distribute the oil). Add the rinsed and dried beans in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 minutes. Then use a flat spatula to flip the beans and cook for another 3-5 minutes, or until the beans are browned and blistered. Add the thyme, sesame seeds, salt, lemon juice. Reduce the heat to medium-low and cook for 2-3 minutes to allow the flavors to blend.
- Assemble the Sweet Potatoes: Stuff each baked sweet potato with the 2 tablespoons of pesto and 1/4 of the White Beans. If desired, add chopped tomatoes and diced avocado to each potato, and drizzle with a bit of tahini.
Notes
Amazingly good! Saltiness of the beans and pesto pairs great with the sweet potato. Will be adding this to my lunch and dinner rotations
We’re over the moon to hear you enjoyed the recipe, Alana. Thanks for your kind words!
Where is the nutrition information?
Sorry about that Debbie, unfortunately there is a limitation with our theme where you can’t see the nutrition info for every recipe card on a blog post. Which recipe would you like the nutrition facts for?
Hi there, not a Debbie but I would love the nutrition info on the PB&J and the white bean and pesto sweet potato. Thanks so much! They look delicious!
I enjoy making the chickpea variation to take for my work lunch!
We appreciate your feedback and support, Julie. Thank you for leaving a review!
Recently made the Double Chickpea ones for dinner and they were amazing! I was short on time so microwaved the sweet potatoes, but the filling was so flavorful, no one noticed!
Awesome, Christina. Thanks for your comment and for taking the time to review!
These look wonderful! I just have one question: all the recipes use 4 potatoes and are for 4 servings, but the PB&J one says 1 potato and 2 (or -2) servings. Are all the ingredients (like maple syrup, peanut butter) given in the recipe meant for 1 potato or 2?
Hi Anna! The recipe card ingredient list has now been changed to two potatoes. Thanks for catching that!
Hi Nisha,
I’m so excited to try these. I work 12 hour shifts at the hospital and am always looking for hearty, savory, breakfast food to keep me full until lunch. I’m also moving towards a plant based diet, so these recipes came at the perfect time. Thank you for your great content and I can’t wait to see more!
How do you store baked sweet potatoes for future meals? How do you reheat them?
In an airtight container or tightly wrapped in the fridge. To reheat, put them on a tray in the oven at 350F-400F for 10-15 minutes.
What a good idea. I never would have thought about stuffing sweet potatoes for breakfast but the possibilities are endless and so quick and easy when the sweet potatoes are cooked and in the fridge.
Just a wonderfully filling and satisfying dish! I love the lentil version- it pairs so well with the texture of the sweet potato. Also the flavors are out of this world!
Love these recipes. I love how easy they are to make… healthy, tasty dishes that get more fiber into my diet? yes please!
Hi! I just made the Double Chickpea Stuffed Sweet Potato and it was delicious! I loved the chickpeas, they tasted so yummy with the seasoning.
Hi Nisan, have you ever tried using instant post steamed sweet potato for these? How long should I steam them? Thank you!
Nisha! It’s the keyboard autocorrection made it wrong😭
Hi Sikun, you’ll need to pour some water (about 1 cup) in the bottom of the instant pot. Scrub clean your potatoes. Then, arrange your sweet potatoes on top of the steamer rack that came with the IP. If they are large, pressure cook for 13-18 minutes at high pressure; if they are smaller, 10-12 minutes. Allow pressure to release naturally for 10 minutes before manually releasing pressure. The times are dependent on the size of your potatoes, so keep that in mind if you have a really large one or really small one.
Hi, just made the Southwest Scramble and it was awesome. The tofu scramble/black bean/salsa mixture is really a great combo on its own. I “cheated” as I had store bought salsa. I loved this!
Hi Shelley, so nice to hear that you enjoyed the Southwest Scramble variation. I love the combo on its own too – super versatile, whether you eat it plain, serve it with a sweet potato, or on toast :)
Hi Nisha! I love this ! Especially with roasting the sweet potatoes ahead of time, this made for a great healthy breakfast today! I used coconut yogurt, almond butter, sliced banana, chopped pecans, and hemp seeds – turned out great! Thank you! I’ll post it on instagram soon and tag ya! I can’t wait to try the savory sweet potato recipes!
So happy to hear that you enjoyed a delicious and healthy breakfast today! I love the combo of almond butter and coconut yogurt, and the natural sweetness from bananas. Yummm!