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With this vegan recipe, you’ll more than satisfy your cravings for a hearty, warm breakfast. And you can make good use of leftover cooked sweet potatoes in the process.

Note: If starting with uncooked sweet potato, preheat the oven to 400°F and line a baking sheet with parchment paper. Pierce the sweet potato 3 to 4 times with a knife, place on the parchment-lined pan, and bake for 45-50 minutes. The potato is done when you can easily pierce the skin with a fork.

Ingredients

  • 1 leftover baked sweet potato
  • 1 tablespoon almond butter
  • 1 teaspoon maple syrup
  • Pinch sea salt
  • 3 tablespoons old-fashioned rolled oats
  • ¼ cup fresh berries, such as raspberries and blueberries
  • 1 tablespoon hemp seeds

Instructions

  1. Preheat the oven to 425°F. Place the leftover sweet potato in a covered, oven-safe dish, and heat in the oven for 14 to 18 minutes (depending on the size of the sweet potato), flipping halfway through.
  2. Remove the sweet potato from the oven, slice it in half, and scoop 2 to 3 tablespoons of sweet potato flesh out of each half, and transfer it to a bowl. Add the almond butter, maple syrup, and salt, and mash together with sweet potato flesh until well combined.
  3. Return the mashed sweet potato mixture to the sweet potato shells. Top with oats, berries, and hemp seeds. To make the texture more interesting you can dry toast the oats. (Do this by adding them to a non-stick pan. Then toast on medium heat and then watch closely to prevent burning.) Serve with additional maple syrup, if desired.

Comments (3)

(5 from 2 votes)
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Linda Hobbs3 weeks ago
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This was seriously delicious! I used PB2 instead of almond butter to keep the fat even lower. And the toasted oatmeal really added a wonderfully nutty crunch!

Lydia Ducharme2 months ago
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Do you know that your name, Forks Over Knives, does not appear anywhere on the printed recipe?

Paula Hathaway3 months ago
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We love this dish so much! I usually mix the hemp hearts and the oats in the mixture with the sweet potatoes, almond butter, and syrup and then just add the berries on top at the end. We also skip the step of adding the mixture back into the sweet potato skins and just serve it in bowls. I also find that the dish doesn’t necessarily need the maple syrup if you’re trying to cut down on added sugars; there’s plenty of natural sugars in the sweet potatoes and the fruit.

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about the author

Ashley Madden, B.Sc.(Pharm), ACPR, CHNC

Ashley is a full time food lover and self professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute and healthy food blogger.  Ashley is adamant that health starts in the kitchen. She specializes in plant based, gluten free and oil free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Ashley works with individual clients, does private and group cooking classes and educates others on the power of a healthy, plant based diet and lifestyle.

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