Stuffed Breakfast Sweet Potatoes: 5 Recipes!

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How to bake delicious sweet potatoes every time! Plus, five delicious stuffed sweet potato recipes that are quick, easy to make, healthy, vegan and gluten-free.
Prep Time: 2 mins
Cook Time: 50 mins
Total Time: 52 mins

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 :)

Stuffed Breakfast Sweet Potatoes: 5 Recipes!

Healthy Fuel

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.

Stuffed Breakfast Sweet Potatoes: 5 Recipes

And if you’re hungry for more stuffed sweet potatoes, check out these other recipes!

How to Bake Sweet Potatoes

5 from 6 votes
How to bake delicious sweet potatoes every time! Plus, five delicious stuffed sweet potato recipes that are quick, easy to make, healthy, vegan and gluten-free.
Prep Time: 2 mins
Cook Time: 50 mins
Total Time: 52 mins
Course: Side Dish
Keyword: baked sweet potato

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

Smaller sweet potatoes will need about 40-45 minutes. Really large sweet potatoes will need 60-70 minutes.
chickpea, kale and hummus stuffed sweet potato

Double Chickpea Stuffed Sweet Potatoes

5 from 5 votes
Baked sweet potatoes stuffed with spiced crispy chickpeas, kale, hummus, and tahini
Prep Time: 5 mins
Cook Time: 13 mins
Total Time: 18 mins
Keyword: gluten-free, nut-free, soy-free, vegan
Serving size: 4

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.
** The tahini brands I regularly use are Soom Tahini, Seed + Mill, and the Whole Foods 365 brand. If you typically refrigerate your tahini, try to bring it to room temperature, as it’ll be easier to stir into the lentils.
sweet potato stuffed with coconut yogurt, almond butter, and sauteed apples

Warm Apple and Almond Butter Stuffed Sweet Potatoes

5 from 4 votes
Baked sweet potatoes stuffed with cinnamon apples and almond butter
Prep Time: 8 mins
Cook Time: 15 mins
Total Time: 23 mins
Keyword: gluten-free, no added oil, soy-free, vegan
Serving size: 4

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

* Feel free to double the recipe for these Cinnamon Stewed Apples. Store cooled leftovers in an airtight container in the fridge for 5 days. They’re terrific over warm oatmeal or vegan vanilla ice cream!
vegan southwestern tofu scramble with black beans and salsa stuffed into a sweet potato

Southwestern Scramble Stuffed Sweet Potatoes

5 from 6 votes
Baked sweet potatoes stuffed with tofu scramble, black beans, and salsa
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 25 mins
Keyword: gluten-free, nut-free, vegan
Serving size: 4

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

* Use more kosher or sea salt if omitting black salt. Also, black salt is most potent when it's added right at the end, so if you want an extra burst of eggy flavor, dust just a tiny bit onto your tofu scramble after it's done cooking. 
baked sweet potato stuffed with peanut butter, raspberry chia jam, bananas, and strawberries

PB&J Berry Banana Stuffed Sweet Potatoes

5 from 6 votes
A childhood sandwich favorite but in baked sweet potato form!
Cook Time: 17 mins
Total Time: 17 mins
Keyword: gluten-free, no added oil, refined sugar free, soy-free, vegan
Serving size: -2

Ingredients

  • 1 baked sweet potato
  • 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

Feel free to substitute your favorite store-bought jam. Just keep in mind, it will contain more sugar than my recipe.
baked sweet potato stuffed with pesto and white beans

White Bean and Pesto Stuffed Sweet Potatoes

5 from 5 votes
Baked sweet potatoes stuffed with walnut pesto and crispy white beans
Prep Time: 5 mins
Cook Time: 19 mins
23 mins
Keyword: gluten-free, soy-free, vegan
Serving size: 4

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

* This recipe makes about 1 cup of pesto, so you will have leftovers, which is great because pesto is delicious! Store in an airtight jar in the fridge for 5 days. Or, you can just cut the recipe in half - that will give you 8 tablespoons, or 2 tablespoons per stuffed potato.
** Be sure to thoroughly dry off your rinsed beans. I dab them gently with paper towels to remove the moisture. Removing the moisture ensures they crisp up in the pan. If you can't find cannellini beans, you can substitute navy beans or even chickpeas. 

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14 comments on Stuffed Breakfast Sweet Potatoes: 5 Recipes!

  1. Maneesha

    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!

    1. Nisha Vora

      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!

  2. Shelley

    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!

    1. Nisha Vora

      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 :)

  3. Sikun

    Hi Nisan, have you ever tried using instant post steamed sweet potato for these? How long should I steam them? Thank you!

    1. Sikun

      Nisha! It’s the keyboard autocorrection made it wrong😭

    2. Nisha Vora

      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.

  4. Claudia Chang

    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.

  5. Sravya

    5 stars
    Love these recipes. I love how easy they are to make… healthy, tasty dishes that get more fiber into my diet? yes please!

  6. Lucia

    5 stars
    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!

  7. Nancy Halloran

    5 stars
    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.

  8. Jesse Mosqueda

    How do you store baked sweet potatoes for future meals? How do you reheat them?

    1. 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.

  9. Stefanie

    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!

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