Purple Breakfast Sweet Potato

When you bake a whole potato in the oven, there is a number one rule you need to follow: poke holes in the potato before placing it in the oven!!! The reason why you need to poke holes in the potato is to avoid a massive explosion to happen in your oven.  You see, potatoes have liquid inside. When baked, they act as a pressure cooker: if you don't release the steam, it will explode. Trust me, you do not want to deal with the cleaning that comes with that. I suggest you use a fork to do the holes as it makes small holes that you can barely see. Poke them all around the potato and there you go, ready to bake.

This Purple Breakfast Sweet Potato is easy to put together whenever you are running late in the morning because your alarm didn't go off and the kids take their sweet time to get ready…  Just bake the potato the night before and store it in the fridge. Place it in the microwave for 30 seconds or so to warm up, add the almond butter and fruits on top, and you are on your way to a fabulous day.

One more thing: we would love to have your opinion on this recipe, so go ahead and leave a comment below. If you try this breakfast sweet potato and share a picture of it, don’t forget to tag @vic.r_c on Instagram so we can see what it looks like. 

Thanks and Enjoy! 

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Purple Breakfast Sweet Potato
Purple Breakfast Sweet Potato
Votes: 0
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Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
1person 5minutes 1hour
Servings Prep Time
1person 5minutes
Cook Time
1hour
Ingredients
  • 1 Japanese purple sweet potato (purple skin- white meat)
  • 2 tbsp almond butter
  • 1/2 cup mixed berries
  • 1/2 banana
Servings: person
Units:
Ingredients
  • 1 Japanese purple sweet potato (purple skin- white meat)
  • 2 tbsp almond butter
  • 1/2 cup mixed berries
  • 1/2 banana
Servings: person
Units:
Instructions
  1. Preheat the oven to 375°F. Line a baking sheet with aluminium foil or parchment paper. Poke a few holes around the potato with a fork and place on the baking sheet. Cook potato in the oven for 30-45 minutes depending on the size of the potato.*
  2. Remove potato from the oven and let it cool down until warm (until you can hold the potato in your hands without burning your hands).
  3. Make a small incision lengthwise on top of the potato. Hold both sides and slowly pull the potato open.
  4. Add in the almond butter and top with the sliced banana and berries.
Recipe Notes

*Do not turn the potato while it is cooking.  If you do, the skin of the potato will brown all around it and you will lose the purple color.

*The potato is ready when the mark of your fingers stays on it if you gently squeeze it.

Nutrition Facts
Purple Breakfast Sweet Potato
Amount Per Serving
Calories 445 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 16mg 1%
Potassium 511mg 15%
Total Carbohydrates 68g 23%
Dietary Fiber 9g 36%
Sugars 16g
Protein 7g 14%
Vitamin A 32%
Vitamin C 44%
Calcium 15%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.