Twice Baked Sweet Potatoes

Sometimes I think I should just rename this the sweet potato blog... Here's another breakfast recipe that's warm and cozy for a cool fall day!

original recipe via keepinitkind.com

Although I wouldn't say this is a quick breakfast for when you have to run out the door in the morning, it really doesn't require very much work. And it's so good...

Grocery List Items:
Oatmeal (dry rolled oats)
Dried cranberries
sweet potatoes
Pumpkin seeds (roasted, unsalted)
Pecans (roasted, unsalted)
Ground flax seed (optional)
Greek yogurt

I think I made stuffed sweet potatoes before... But you've got to try this sweet and yummy version for your breakfast or brunch!

Twice Baked Sweet Potatoes
2 sweet potatoes
2 cups almond milk
1 cup dry rolled oats
1 tbsp maple syrup
2 tbsp ground flax seed (optional)
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
pinch of salt
1/2 cup dried cranberries
1/4 cup pumpkin seeds
1/4 cup pecans, chopped
1/2 cup Greek yogurt

You could make these in the oven, but I say the first baking should be in the microwave, because it's so easy! So scrub your potatoes all over, pierce them a few times, and wrap them in damp paper towels. Then microwave for about 8 minutes, or until soft. You should still preheat the oven to 350 degrees Fahrenheit, for your second time around baking.

Meanwhile, mix up your filling! Mix together the almond milk, oats, syrup, and spices.

Slice your potatoes in half and scoop out the inside. Save those skins! Mash the potatoes together well with your oatmeal mixture. Careful, it's hot!

Scoop the new stuffing back into the potato skins, and place them on a baking sheet. Bake them in the oven for about 15 minutes. 

Time to top your delicious creation with some yogurt, cranberries, pumpkin seeds, and pecans! Enjoy with an extra drizzle of maple syrup.

Twice Baked Sweet Potatoes

2 sweet potatoes
2 cups almond milk
1 cup dry rolled oats
1 tbsp maple syrup
2 tbsp ground flax seed (optional)
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
pinch of salt
1/2 cup dried cranberries
1/4 cup pumpkin seeds
1/4 cup pecans, chopped
1/2 cup Greek yogurt

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Scrub sweet potatoes and pierce several times. Wrap in damp paper towel and microwave for 8 minutes, or until soft.

3.  Mix together almond milk, oats, maple syrup, flax, and spices.

4. Slice sweet potatoes in half, keeping skins. Scoop potato into bowl and mash well with oatmeal mixture.

5. Fill potato skins with stuffing and bake for 15 minutes.
6. Top with yogurt, cranberries, pumpkin seeds, pecans and maple syrup to serve.