Breakfast Stuffed Sweet Potato

Servings 1 serving
Author Jessica Ivey, RDN


  • 1 cooked sweet potato
  • 1/3 cup nonfat honey vanilla or vanilla Greek yogurt
  • 1/3 cup fresh or frozen (thawed) berries
  • 2 tablespoons natural peanut butter
  • 1 tablespoon unsweetened flaked coconut (optional)


  1. Split potato, and fill with yogurt and berries.

  2. Warm peanut butter briefly in the microwave until smooth; drizzle over potato. Sprinkle with coconut (if using).

Recipe Notes

You can use almond, cashew or soy nut butter instead of peanut butter if you prefer. Also try different fruits, like sliced banana or diced pineapple. I used Greek Gods honey vanilla yogurt for my potato.