Stuffed breakfast sweet potato

Although breakfast is my favourite meal of the day, it’s very easy to get stuck into a rut. There are lots of toast and oatmeal variations, but sometimes even a new topping isn’t enough to up the pizzazz of a post-workout meal. As per usual, my obsession with following foodies on social media came in handy. While scrolling through Instagram, my thumb was stopped dead in its scroll when I saw a stuffed breakfast sweet potato. It looked heavenly. It was time to make my own rendition.

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Although baking a potato in the traditional and very slow way in the oven, it’s infinitely better than popping it in the microwave. Soft inside, perfectly crisp skin, with a slight caramelization from the natural sugars within the potato. If you’re making this in the morning after a run, use the 45-60 mins to shower, stretch, do core and roll. I opted to stuff it with a combination of sweet and savoury ingredients to play with the flavours from the sweet potato. Tahini can be quite bitter, but when paired with the sweetness of the banana and a drizzle of honey, it’s the perfect balance without sending my blood sugar soaring. Adding some chia seeds, pumpkin seeds and hemp hearts for a little fibre boost, it was the perfect breakfast on the first day of fall.

Stuffed breakfast sweet potato

Serves 1

INGREDIENTS:

1 small to medium sweet potato (depending on how hungry you are)

1 tbsp tahini (or any other nut butter)

1 tsp chia seeds

1 tsp hemp hearts

1 tsp pumpkin seeds

½ banana, sliced

Sprinkle of cinnamon

Drizzle of honey

DIRECTIONS:

Preheat the oven to 400°. Wash and prick the sweet potato with a fork then place onto a baking sheet lined with foil. Bake in the oven for 45-60 mins, or until soft. Cut halfway though and open the potato, using a fork to mash the inside a bit. Place topping inside and dig in.