Description
A delicious and nutritious breakfast option featuring roasted sweet potatoes topped with pecans, cranberries, and maple syrup.
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 2 tablespoons maple syrup
- 2 tablespoons Greek yogurt (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the sweet potatoes, then pierce them several times with a fork.
- Place the sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle with cinnamon, nutmeg, and salt.
- Roast in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.
- While the sweet potatoes are baking, chop the pecans and cranberries.
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
- Slice the sweet potatoes open and fluff the insides with a fork.
- Top with chopped pecans, dried cranberries, and drizzle with maple syrup. Add a dollop of Greek yogurt if desired.
Notes
- For added protein, mix in some cooked quinoa or black beans before topping with pecans and cranberries.
- Experiment with different toppings like sliced bananas, almond butter, or a sprinkle of chia seeds for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg