Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Looking for a breakfast or snack that’s satisfying, nutritious, and incredibly easy to make? Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola are your new go-to featuring tender roasted sweet potatoes, creamy yogurt, a drizzle of almond butter, and crunchy pumpkin seed granola for texture and flavor in every bite.

At dishfoody.com, I’m passionate about creating meals that are wholesome, delicious, and simple enough for any day of the week.

In this post, discover why this dish has become a crowd favorite, learn simple prep tips, flavor tweaks, and how to turn it into a full meal or dessert-worthy masterpiece.

Why This Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola Recipe Works

• Combines sweet, creamy, and crunchy elements for an irresistibly balanced bite.
• Perfect for breakfast, snack, or dessert packed with protein and fiber.
• Naturally gluten-free, vegetarian, and easy to customize for dietary needs.

Choosing the Right Sweet Potatoes for Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Best Types for This Recipe

Choose orange-fleshed sweet potatoes like Beauregard or Jewel. They’re naturally sweet, roast perfectly, and have a rich, buttery texture that pairs beautifully with yogurt and nut butter.

Buying Tips

Select small to medium sweet potatoes firm, smooth, and free of blemishes or soft spots. Avoid cracks or wrinkles, which signal aging or dryness.

Substitutions

Use purple sweet potatoes for color contrast or white sweet potatoes for a milder flavor. For a sweeter topping, swap almond butter for peanut or cashew butter.

Ingredients & Prep for Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Prep Essentials

You’ll need:

• 2 medium sweet potatoes
• 1 cup plain or Greek yogurt (vanilla optional)
• 2 tablespoons almond butter (warmed)
• ¼ cup granola (preferably pepita or mixed nuts)
• 1 tablespoon honey or maple syrup (optional)
• Pinch of cinnamon or sea salt for finishing

Preheat oven to 400°F (200°C). Wash and dry sweet potatoes, then pierce with a fork several times. Place on a baking sheet and roast for 45–55 minutes, or until soft inside and caramelized on the skin.

Layering the Flavors

Once baked, slice open sweet potatoes lengthwise. Spoon yogurt generously into the center, drizzle with almond butter, sprinkle with granola, and finish with a touch of honey or cinnamon.

Pantry Staples

Sweet potatoes, yogurt, nut butter, granola, honey, and cinnamon.

Step-by-Step Cooking Instructions for Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Pre-Cooking Prep for Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Rinse and scrub potatoes thoroughly. Baking them whole brings out natural sweetness and keeps them tender.

Cooking Method for Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Place sweet potatoes directly on the rack or on a parchment-lined tray. Roast until fork-tender. You can also microwave them on high for 8–10 minutes if you’re short on time.

Doneness Check for Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

They’re ready when a fork slides in easily and juices start to bubble from the skin.

Resting for Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Let cool for 5 minutes before topping to prevent yogurt and nut butter from melting too quickly.

Pro Tips for Perfect Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Avoiding Dry or Overbaked Potatoes

Rub the skins lightly with oil before roasting to lock in moisture and flavor.

Tool Recommendations

Use a sharp knife for even slicing and a baking mat or parchment paper for easier cleanup.

Storage & Reheating

Store roasted sweet potatoes in the fridge up to 4 days. Reheat in an oven or air fryer for 10 minutes before topping with yogurt and granola.

Flavor Variations for Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Spicy Twist

Add a pinch of cayenne or chili flakes to the almond butter for a warm contrast.

Keto/Paleo

Replace yogurt with coconut cream and use a sugar-free sweetener instead of honey.

Global Flavors

Try cardamom or nutmeg for Middle Eastern flair, or add shredded coconut and tropical fruits for island-inspired twists.

Serving Suggestions for Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Serve warm for breakfast with black coffee or green tea, or enjoy chilled as a summer dessert. For a brunch spread, slice baked sweet potatoes into halves and set up a DIY topping bar with various yogurts, fruits, nuts, and granolas.

FAQs for Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Can I use non-dairy yogurt?
Absolutely coconut, almond, or soy-based yogurts work wonderfully.

Can I meal prep this dish?
Yes! Bake the sweet potatoes ahead and refrigerate. Add toppings just before eating for the best texture.

Can these be made savory?
Of course! Use plain yogurt, omit honey, and top with avocado, herbs, or seeds for a savory option.

Conclusion

Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola deliver comfort and nutrition in one simple, beautiful dish. Whether for breakfast, snack time, or dessert, each bite offers creamy, crunchy, and naturally sweet satisfaction. Join thousands of readers at dishfoody.com who love feel-good food that nourishes and delights. Craving something heartier? Check out our Almond-Chia Energy Bites for your next savory masterpiece!

Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

Print Recipe

Creamy roasted sweet potatoes topped with tangy Greek yogurt, nutty almond butter, and crunchy pepita granola a wholesome breakfast or snack that’s both nourishing and naturally sweet.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 1 hr
• Yield: 2 servings 1x
• Category: Breakfast, Snack
• Method: Roasted
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes
• 1 cup Greek yogurt
• 2 tbsp almond butter
• 1/3 cup pepita (pumpkin seed) granola
• 1 tbsp honey or maple syrup
• 1/2 tsp cinnamon (optional)
• Pinch of sea salt

Instructions

• 1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• 2. Wash and scrub sweet potatoes, then pierce each several times with a fork.
• 3. Roast for 45–50 minutes, or until tender and easily pierced with a knife.
• 4. Allow to cool slightly, then slice open lengthwise.
• 5. Fluff the inside gently with a fork.
• 6. Top each with a generous dollop of Greek yogurt and drizzle with almond butter.
• 7. Sprinkle pepita granola on top, add a pinch of cinnamon if desired, and finish with honey or maple syrup.
• 8. Serve warm or at room temperature.

Notes

• Use dairy-free yogurt to make it vegan.
• Try swapping almond butter for peanut or cashew butter.
• Add fresh berries or banana slices for extra flavor and color.

Nutrition

• Serving Size: 1 sweet potato half
• Calories: 320
• Sugar: 12g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 5mg

Keywords: sweet potatoes, healthy breakfast, yogurt bowl, granola topping