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Greek Yogurt and Peanut Butter Stuffed Sweet Potato

Baked sweet potato stuffed with greek yogurt, peanut butter, fresh fruit and granola. A bundle of nutrients in one. Give your sweet potatoes a twist with this combo!
Course Baking, Breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 serving
Author Winnie Liong


  • 1 medium sweet potato
  • 1 tbsp olive/avocado oil or ghee
  • 1 cup vanilla greek yogurt
  • 3 sliced strawberries + 1/2 of a sliced banana
  • 2-3 tbsp almond butter
  • 1/4 cup granola


  • If desired (for the sake of time), prep your sweet potato the day before eating it. Wash and clean the sweet potato.
  • Poke holes all over with a fork. No need to poke too far in - just enough to let air through.
  • Brush the entire sweet potato with oil/ghee.
  • Wrap it loosely with foil (so air can still go through)
  • Bake at 425F for ~45 minutes.
  • Depending on how big or small your sweet potato is, it'll take less or more time. To check doneness, use the same fork and poke into the same holes.
  • In the morning, reheat in the oven or microwave (remember remove the foil if you do so).
  • Stuff with greek yogurt, sliced strawberries, bananas, lots of nut butter & granola!