Breakfast sweet potatoes

If you enjoy things like a hearty oatmeal but would like to mix it up once in a while, I’ve got just the replacement base (with the same satisfying morning start of fiber and carbs) for you–these breakfast sweet potatoes are made for slower mornings with fresh pots of coffee and a go-to recipe for camping/cabin trips. Sweet potatoes travel well, for all of your potato road trip needs, and topping combinations are endless. What’s not to serve up?

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coconut bacon

I invite you to dig your fork into the soft pillowy folds of a golden yam and pull out a perfect mélange of fluffy spuds, savory coconut bacon, chopped dates, toasty pecans and sweet maple syrup. Or dress that tater in peanut butter (or tahini) and chocolate, with a few apple slices for a little crunch! Get creative with an extra dollop of coconut or sunflower seed butter and get these breakfast sweet potatoes in rotation.

Simple and satisfying, this is sure to warm up any morning. We want to see what you put in yours! #closedloopcooking

Breakfast sweet potatoes   by

These versatile, comforting breakfast sweet potatoes are made for slower mornings with fresh pots of coffee–keep this recipe in your back pocket for camping cabin/trips to delight in fluffy spuds on the go.

makes: 2 + | prep time: 15 min | cook time: 45 min | total time: 60 min

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  • 2 medium sweet potatoes or yams
  • Sweet + savory maple pecan toppings
  • - 1 tbsp maple syrup
  • - 1/4 cup toasted pecans, chopped
  • - 2 medjool dates, chopped
  • - coconut bacon (see below)
  • Peanut butter chocolate apple toppings
  • - 2-3 tbsp peanut butter or tahini
  • - 1 tbsp dairy-free chocolate chips
  • - 1 apple, sliced
  • - 1 tbsp pepitas, toasted
  • - unsweetened coconut flakes/chips

Coconut bacon

  • 1 tbsp tamari
  • 2 tsp maple syrup
  • 2 tsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp apple cider vinegar
  • fresh cracked black pepper to taste
  • 1 cup unsweetened coconut flakes / chips


Make coconut bacon

  1. Preheat oven to 325°F and line a baking tray with silicone mat or parchment paper. 
  2. Whisk together all ingredients besides coconut flakes in a medium bowl.
  3. Add coconut flakes and toss to coat evenly.
  4. Spread out in single layer on baking tray. Bake for ~7 minutes, toss, then bake for another ~7 minutes. Keep an eye on them to prevent burning! 
  5. Remove from oven and set aside. They’ll stiffen and dry out more once removed from oven.

Bake and assemble potatoes

  1. Preheat oven to 425°F.
  2. Wash and dry sweet potatoes, then pierce several times with a fork.
  3. Wipe down the silicone mat and bake potatoes for 45-60 minutes, depending on size, until tender. They’re done when they puff up and are soft all the way through.
  4. Plate potatoes, slice down the center leaving an inch or two at each end, and pile on the toppings!
  5. Best enjoyed with a hot cup of coffee or tea.
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