These Loaded Breakfast Sweet Potatoes make for a savory and filling breakfast and are so straightforward because they can be prepped ahead of time during meal prep. You only need a few simple ingredients to whip up this good meal!

And if you love sweet potatoes as much as I do, then you’ll probably enjoy these recipes as well: Guacamole Stuffed Sweet Potatoes, Black Bean Stuffed Sweet Potatoes, and Chickpea Stuffed Sweet Potatoes.

2 baked sweet potatoes on a plate filled with bananas, blueberries and granola and drizzled with peanut butter

Satisfying loaded breakfast sweet potatoes is a meal that I’ve been enjoying for years. I’m pretty much obsessed with these! They’re naturally gluten-free, vegan, high in fiber and packed with a variety of nutrients.

Reasons you’ll love this dish

Since originally making and posting this method, I’ve recreated it so many times that I could never even begin to count. These Loaded Breakfast Sweet Potatoes are:

Ridiculously straightforward to throw together! Cook a big batch of sweet potatoes for meal prep and then you have a truly straightforward breakfast throughout the week.
Especially satisfying: The combination of the potato with the fruit and peanut butter makes this meal SO filling. It always holds me over until lunch and leaves me so satisfied.
Customizable: Once you’ve baked your sweet potato, you can add whatever sweet toppings you have on hand. I’ve made this with various fruits, granola, all kinds of nut and seed butter, chia seeds, hemp hearts and more. The options are endless!
Flavor-packed! This one genuinely goes without saying and yet here I am saying it!:)

2 baked sweet potatoes cut open on a plate

Ingredients you’ll need

Besides the necessary sweet potatoes, you can basically use any regular toppings for this breakfast sweet potato recipe. Here are some ideas to get you started:

Sweet potatoes: You need 2 medium-sized, firm sweet potatoes. The fresher they are, the better they will taste.
Optional toppings: Fruit such as berries and banana slices, chia seeds, chocolate chips, nut butter, cookie butter, hemp seeds, maple syrup, agave and granola are some of my favs. Have fun with it and choose what you love go-to!

Filling. The combination of the potato + the fruit and peanut butter make this meal SO FILLING. It always holds me over until lunch and leaves me so satisfied.
Customizable. Basically, bake a sweet potato and then add whatever sweet toppings you have on hand. I’ve made this with various fruits, granola, all kind of nut and seed butter, chia seeds, hemp hearts, etc etc. There are so many options for topping your breakfast sweet potato.
Satisfying! This one genuinely goes without saying and yet here I am saying it:D

up close shot of a baked sweet potatoes on a plate filled with bananas, blueberries and granola and drizzled with peanut butter

How to cook this dish

You can prep the sweet potatoes either in an instant pot or in the oven. Here’s how:

Instant Pot: HERE is my guide for cooking them in the instant pot. A regular here how short and unfussy this is! Great for meal prepping.
Oven: I bake mine in the oven at 400 degrees F for 40-60 minutes, depending on the thickness of the potato. Check it around 40 minutes by piercing it with a fork to check for tenderness.

Once the potato is cooked, cut a slit down the center, about 2/3 of the way down. Slightly mash the inside of the potato. Then, top with your desired toppings!

Helpful tips

Choosing sweet potatoes: For this dish, you’ll want to use sweet potatoes that mostly tubular in shape, so you can go-to fit all of your toppings.
Bake extras: My suggestion is that you bake an extra sweet potato next time you’re eating them for dinner and then throw it in the fridge. The next morning or 2, you’ve got a ESPECIALLY straightforward breakfast that only needs to be heated up with a few toppings added on top. Alternatively, throw the sweet potato in the oven first thing when you wake up and then you’ll have breakfast ready in under an hour.
For extra sweetness: I like to buy organic sweet potatoes, which I’ve discovered are always sweeter and thus don’t need any added sweetener. However, if you want it all a bit sweeter, I highly suggest drizzling it with a touch of maple syrup or agave. Deeply good!
Enjoy for dessert: Don’t simply save this method for breakfast, it makes for a especially filling but still good-for-you dessert!