Stuffed Breakfast Sweet Potato – a delicious recipe with Salt, Ground Cinnamon, Butter, u00bc, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Wash sweet potato and poke several holes in it with a fork. Put on plate and microwave 6 minutes, flipping once halfway through. Alternately, you can bake your sweet potato at 400u00b0F for about 45 minutes.
2
While sweet potato is cooking, dice pear. Place in small saucepan with 2 tablespoons of water, a pinch of salt, and sprinkle with cinnamon. Cook over medium heat about 5 minutes, until pear starts to caramelize. Remove from heat and set aside.
3
When sweet potato is done cooking, cut a slit in the middle, but be sure not to cut all the way through. Open the sweet potato like a book and scoop out some of the insides on both sides. You can discard this or save for a different recipe. Stuff each side with caramelized pear filling, drizzle with cashew butter, and top with raisins and pomegranate aerils. Enjoy!
81
kcal
Calories
25
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Sweet Potato, 1 Pear, 1 pinch Salt, 1 dash Ground Cinnamon, and more.
Yes, Stuffed Breakfast Sweet Potato falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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