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Sweet Potatoes with Yogurt, Almond Butter, and Pepita Granola

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/sweet-potatoes-with-yogurt-almond-butter-granola/