Fall stuffed sweet potatoes
The easiest breakfast stuffed sweet potato recipe for fall is here! I love enjoying this before a workout or as a snack as well!
Servings: 1 potato
Ingredients
- 1 bakes sweet potato
- 1-2 tbsp peanut butter or any nut butter
- 1 tbsp cranberries
- 2 tbsp toasted nuts almonds, walnuts, peanuts, cashews
- 1 pinch pumpkin pie spice
Instructions
- Slice the sweet potato in half, drizzle with the nut butter, top with cranberries and toasted nuts. Sprinkle lightly with a pinch of pumpkin pie spice, then serve.
Notes
- I like to bake the sweet potatoes ahead of time and leave them in the fridge. This way I can pull one out every morning and make this recipe for breakfast. This is totally the way to go to make your breakfast routine way easier!
- This recipe is easily scaled up!
Nutrition
Calories: 225Calories | Carbohydrates: 11g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 72mg | Potassium: 228mg | Fiber: 3g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
