breakfast stuffed sweet potato

sweet potato for breakfast? Yes please!


So if you also feeling really tired and unmotivated ‚cause uhm tomorrow is monday, a delicious breakfast is needed. Ok to make sweet potato doesn’t need a reason, there’re  magical in savory and sweet way.

And thank god there’re really for sale, yes I was that crazy person who bought bags full of them. Ups.. but like said before sweet potato needs a reason!

Can’t wait to stuff them with taco salad or make some fries out of these bad boys!

Hell yeees.


And what about the filling?

Super creamy and the best vanilla oatmeal you’ll ever have, also 2 ingredient raspberry jam and hands down to really addictive toasted date-coconut crunchy crunch or what ever you want to call it.

oh and don’t forget some blueberry flowers and grapefruits

and this melty peanut butter drizzle..

I’m always ended up with throwing all the remaining date-coconut crunch on top of  the sweet potato, so yeah couldn’t hold myself back.


What you need:

2 sweet potatoes
peanut butter
season fruits


creamy vanilla oatmeal:

55 grams oats
220 ml water
40 ml dairy free milk
2 tsp vanilla powder
a pinch of salt


two ingredients raspberry jam:

60 grams rasperries
3 tsp chia seeds


date-coconut crunchy crunch:

5 Medjool Dates
65 grams Coconut flakes
30 grams Oats



Vanilla Oatmeal:

  1. In a saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat.
  2. Stir oats into the simmering water/milk mixture. Reduce the heat and simmer gently for about 20 to 25 minutes, stirring occasionally, until the mixture is very thick.
  3. Stir in salt. Continue to simmer the mixture, stirring occasionally until almost all of the liquid is absorbed.
  4. Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down.


  1. In a bowl mash raspberries with a folk and add chia seeds.
  2. Let them soak for at least 20 minutes

date-coconut crunchy crunch:

  1. Pit dates, add everything to a food processor and mix until its sticks together.
  2. Place on a baking sheet and bake for 10-15 minutes



Preheat the oven to 180 degrees. With a fork pinch the sweet potatoes several times and then put them into the oven for about 40 min or until done.
Fill with oatmeal and raspberry jam. Drizzle with peanut butter, date-coconut crunch and season fruits.


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