Breakfast Sweet Potato with Maple-Oat Crumble

by Rachel on November 14, 2012

Intrigued?  I know this is not your traditional breakfast but I have to tell you that I haven’t been this excited about trying a new recipe in a long time.

These breakfast sweet potatoes are perfect for any morning.  Monday morning?  Check.  Late mornings when it’s not so morning but more like lunch?  Check.  Mornings when the only thing that sounds good is sticking your face in a piece of pie?  Um, double check.

Seriously, guys, I was just expecting this to be something a little different than your typical breakfast but they are so much more than that.  Imagine eating sweet potato pie covered in those irresistible, insanely addictive cinnamon-sugar almonds.  You know the ones I’m talking about, right?  The almonds that are served in paper cones at fairs and ballgames – the ones that lure you in with a free sample and before you know it you’ve spent $13 bucks on a bag of almonds?!

Yeeeaaah I’m not going to say any more.  Just make this.

Even though these sweet potatoes taste indulgent they’re packed with nutrition – they’re 100% real food, 100% healthy, 100% like eating dessert for breakfast!  Enjoy!

Breakfast Sweet Potato with Maple-Oat Crumble
 
WW Points:
Meal: Breakfast
Serves: 4

Ingredients
  • 4 medium sweet potatoes
  • ½ cup rolled oats
  • ¼ cup sliced almonds
  • 2 Tbsp maple syrup
  • 1 Tbsp extra virgin olive oil
  • ½ Tsp cinnamon
  • Pinch of coarse salt

Instructions
  1. Heat oven to 400 degrees. Prick potatoes all over with a fork and arrange on a baking sheet. Bake potatoes until tender, about 45 minutes, and let cool slightly.
  2. Meanwhile cool oven down to 375 degrees and combine oats, almonds, syrup, oil, cinnamon, and salt and transfer mixture to a parchment lined baking sheet, spread out.
  3. Bake crumble, stirring often, until golden brown and crisp, about 10 minutes. (**Mixture burns easily, watch closely.)
  4. Split potatoes, top with ¼ of the crumble mixture and enjoy!

Notes
Recipe adapted from Whole Living Magazine.

P.S. Don’t’ forget about this recipe the next time you bake sweet potatoes – make extra for breakfast!

P.P.S.  It’s safe to say that you should go ahead and double up on the crumble topping – this stuff is killer!  Munch on it later in the week or throw some on top of your yogurt.

What’s your favorite breakfast recipe?  Link up!

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{ 34 comments… read them below or add one }

Nancy/SpicieFoodie November 14, 2012 at 1:23 pm

I’ve never thought about eating sweet potato for breakfast -but why not! Your recipe sounds delicous and loving all the ingredients. Thanks for sharing!

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Rachel November 14, 2012 at 1:42 pm

The ingredients are so simple, right?! Thanks, Nancy!

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Chloe Moon November 14, 2012 at 1:46 pm

I don’t know if my body can handle a sweet potato in the early morning…maybe brunch tho! This looks really delicious! I know I’ll have some extra sweet potatoes left over from Thanksgiving so I might just have to come back to this recipe!! =)

Ergo – Blog

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Rachel November 14, 2012 at 6:18 pm

It does sound pretty strange but it actually works quite well!

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Diana November 14, 2012 at 1:57 pm

I would totally eat this for breakfast! Yum! Great photos, too! :)

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Rachel November 14, 2012 at 6:18 pm

Thanks, Diana!

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Gara November 14, 2012 at 2:59 pm

Interesting idea for breakfast, how about for dessert?
I just posted a sweet potato recipe with raisins, kale and lentils (definitely not for breakfast) if you’re still feeling the sweet potato love.
http://www.runningfordel.com

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Rachel November 15, 2012 at 6:50 pm

Sure you could eat it for dessert but it’s not very sweet – you might want to sweeten it up a bit! I don’t think I could ever get tired of sweet potatoes – that combo sounds great!

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Bibi @ Veggie Runners November 17, 2012 at 10:03 am

Maybe with some whipped cream for dessert, or vegan whipped coconut cream (whipped yourself from the solid bit of the coconut can, whipped with an electric whisk, easy as that!). And agave nectar! My mind is going overdrive with this one…

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Rachel November 14, 2012 at 4:09 pm

I love how this has so much in common with a sweet piece of pie, but is disguised as a healthy breakfast! I am often too rushed to prepare breakfast in the morning, mostly because I like to hit the snooze button 12 times, but these look like something that can easily be prepared at night and quickly reheated in the morning! I will surely be trying these! Yum!

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Rachel November 14, 2012 at 6:20 pm

I’m totally with you on the snooze button. You could easily reheat a pre-cooked potato and the oat crumble keeps well as long as you store it in a sealed container! Mine was still crunchy today =)

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Ashley - Baker by Nature November 14, 2012 at 4:39 pm

This is my kind of breakfast!!! Bookmarking this one!

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Rachel November 14, 2012 at 6:22 pm

Haha yeah, this has definitely become my new kind of breakfast!

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Jeanette November 14, 2012 at 5:04 pm

I would love to try this for breakfast – I’d make the sweet potatoes in my crockpot overnight.

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Rachel November 14, 2012 at 6:21 pm

Jeanette, that’s genius! It hadn’t crossed my mind but it is the perfect idea.

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Cristina November 14, 2012 at 6:13 pm

I luv this idea and the topping for the sweet potato. Great tip to double up the topping. I would serve this for dessert or brunch too. I just may be trying this next weekend! :)

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Rachel November 14, 2012 at 6:27 pm

I’m glad I doubled up on the topping because it keeps well and I’ve been munching on it for a few days now. It’s not terribly sweet so if you serve it for dessert I’d probably add a little extra maple syrup – maybe just right on top! :)

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Heather's Creative Concoctions November 14, 2012 at 9:35 pm

I’m so glad to see I’m not the only one eating sweet potatoes for breakfast! For several mornings it was all that I wanted but I obviously need to try it with your topping :)

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Rachel November 15, 2012 at 6:51 pm

Sweet potatoes are toooootally fine for breakfast. Gotta have sweet potato hashbrowns too, right?! =)

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Ashley November 14, 2012 at 11:38 pm

I think I may be in love you. Holy yum. Trying this ASAP.

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Rachel November 15, 2012 at 6:51 pm

Hah- let me know if you like it!

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Andrea November 15, 2012 at 1:26 pm

Hi Rachel! I found you via Fake Food Free’s blog. :) I love this idea of a breakfast sweet potato! I think I’m going to try it and toss a little Greek yogurt on top as well.

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Rachel November 15, 2012 at 6:52 pm

Okay – you’re a genius. Definitely trying that next time!

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Kiersten @ Oh My Veggies November 15, 2012 at 2:40 pm

I love the idea of a breakfast sweet potato! Or a lunch sweet potato. Heck, I just love sweet potatoes, and this looks like a delicious one!

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Rachel November 15, 2012 at 6:52 pm

Thanks, Kiersten!

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Gemma November 15, 2012 at 4:17 pm

I’m a sweet potato lover and you just gave me the perfect excuse to eat them for breakfast! The crumble topping looks so irresistible! I’ll try your recipe very very soon! :-)
Btw, beautiful blog!

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Rachel November 15, 2012 at 6:53 pm

Thank you Gemma – hope you enjoy them as much as I did!

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Bibi @ Veggie Runners November 17, 2012 at 9:59 am

Oh, wow! This looks amaaaazing. I’m always on the lookout for new, interesting things for breakfast.

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Rachel November 17, 2012 at 10:33 am

Let me know how it turns out – I’m sure you’ll like it!

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Lori November 17, 2012 at 5:30 pm

What a great idea! I’ve done baked white potatoes for breakfast before, but I’ve never done sweet potatoes. Such a great combination!

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Rachel November 19, 2012 at 1:11 pm

What did you top your white breakfast potatoes with?

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Lori November 19, 2012 at 6:11 pm

Eggs and salsa or a good dose of hot sauce. :)

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luv what you do November 26, 2012 at 10:15 am

So good to see that I am not the only one who eats sweet potatoes for brekkie. I love them in oatmeal and smoothies and this is an awesome idea!

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Rachel November 27, 2012 at 5:29 pm

I’ve never thought about putting sweet potatoes in a smoothie – I see a sweet potato pie smoothie in my very near future – yum!

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