7 Sweet Potato Recipes to Make for Your Morning Meal
When it comes to eating sweet potatoes, you just can’t go wrong. They’re packed with nutrients, antioxidants, and vitamins, and create delicious dishes that can be enjoyed any time of the day — even breakfast. Palate-pleasing sweet potatoes create absolutely marvelous morning meals. Pancakes, waffles, and muffins are just a few of the delightful dishes you can prepare using these 7 recipes.
1. Sweet Potato Pancakes With Honey-Cinnamon Butter
Sweet potatoes, honey, and cinnamon create a pancake platter that’s bursting with warm fall flavors. Cookie’s recipe via Epicurious.com yields 4-6 servings. If you’d like a homemade syrup to pair with this breakfast dish, consider making AllRecipes.com’s Cinnamon Cream Syrup. It will complement your pile of pancakes perfectly!
- ¼ cup unsalted butter, at room temperature
- 1½ teaspoons honey
- ⅛ teaspoon ground cinnamon
- 2 large eggs
- 1 cup buttermilk, plus more if necessary
- 2½ tablespoons vegetable oil
- 1 cup store-bought pancake mix
- 1 small pinch ground nutmeg
- 1 small sweet potato, boiled, peeled, and mashed (about 1 1/2 cups)
Directions: Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use. In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency. Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2-3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter and syrup.
2. Sweet Morning Potato
Feel free to get a tad creative when making The Kitchn’s recipe for Sweet Morning Potatoes. You can place an assortment of tasty toppings on your sweet potato and yogurt, including currants, banana, berries, granola, nuts, and seeds. You can also easily prepare it ahead of time. Refrigerate your cooked potato until you’re ready to eat it, and then microwave it for 1 minute or put it in the oven at 375 degrees Fahrenheit for about 5 minutes.
- 1 sweet potato or yam, scrubbed and dried
- ¼ cup plain or vanilla yogurt
- 1 tablespoon pure maple syrup
- 2 tablespoons chopped nuts
Directions: Heat the oven to 375 degrees Fahrenheit. Pierce the sweet potato several times with the tines of a fork. Place the sweet potato inside a loose nest of foil. Bake until tender when pierced with the tip of a paring knife, 40-50 minutes. Remove them from the oven and let them cool enough to handle. Open the sweet potato across the top, pushing the flesh slightly so it rises out of the skin. Spoon on the yogurt, then the syrup. Sprinkle with nuts, and serve.
3. Sweet Potato Hash
Food Network’s recipe pairs cubed sweet potatoes with vibrant veggies and zesty seasonings, creating a hearty and healthy meal. Sweet potatoes are labeled as a superfood, meaning they’re low in calories and rich in nutrients. Livestrong explains that eating superfoods for breakfast allows you to begin your day with a healthy dose of fiber, vitamins, minerals, and antioxidants. This dish yields 4-6 servings.
- 2 large sweet potatoes, peeled and cubed into 1-inch cubes
- 6 tablespoons olive oil, divided
- ½ red onion, chopped
- 1 red bell pepper, chopped
- ¼ cup green onions
- 2 cloves garlic, chopped
- 2 teaspoons smoked paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Directions: Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and sauté until tender and lightly golden, 5-6 minutes. Season with salt and pepper and remove to a bowl.
Add the remaining 4 tablespoons oil to the skillet, then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.
4. Paleo Twice-Baked Breakfast Sweet Potatoes
Plaid & Paleo’s baked breakfast dish manages to be both sweet and savory. These Paleo-friendly potatoes are also really versatile — they’ll taste just as delicious for dinner!
- 2 medium sweet potatoes
- 4 slices bacon
- 1 medium sweet onion, diced
- 4 garlic cloves, minced
- Sea salt and black pepper
- 4 small eggs
Directions: Heat oven to 400 degrees Fahrenheit. Poke sweet potatoes with a knife a couple times, then place directly onto oven rack. Cook for 40 to 45 minutes until soft. Remove and let cool. In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5 to 7 minutes until onion is translucent. After bacon cools, cut into small pieces. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato.
Mash sweet potato into skillet. If it is a little undercooked, cover and cook for 10 more minutes. Stir in salt, pepper, and half the bacon bits. Place sweet potatoes on a parchment lined baking sheet. Scoop mash into potato shells, then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg. Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.
5. Mexican Egg and Sweet Potato Breakfast Scramble
Prepare to sit down to a morning fiesta after preparing Taste and Tell’s breakfast scramble. If you’re looking for something to sip while you enjoy your plate of sweet potatoes, salsa, cheese, and eggs, check out Serious Eats’ recipe for Orange Sweet Potato Juice. It creates a breakfast beverage that tastes similar to a creamsicle.
- 1 tablespoon olive oil
- 2 cups ¼-inch diced sweet potatoes
- 4 eggs
- ¼ cup milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup shredded smoked cheddar
- ¼ cup salsa
- ¼ cup tortilla chips
- Fresh cilantro
Directions: Heat the olive oil in a skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, until browned and tender, about 8 minutes. While the potatoes cook, whisk together the eggs, milk, salt, and pepper. Once potatoes are tender, reduce the heat to medium-low. Pour the eggs over the potatoes in the skillet. Cook, gently pulling the eggs to the middle of the pan. When the eggs are almost set, remove from the heat and top with the cheese. Cover the pan until the cheese has melted. Serve the eggs and potatoes over the tortilla chips, and top with salsa and cilantro.
6. Cinnamon Crunch Sweet Potato Muffins
What better way to start your day than by enjoying a warm muffin? This recipe, which was adapted from the Williams-Sonoma Collection Series, Muffins, and can be found via Williams-Sonoma, also adds a sensational sugar-cinnamon streusel, creating a sweet finish for these magnificent muffins. The recipe yields 12 servings.
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 sweet potatoes or yams (orange-fleshed sweet potatoes), about 14 ounces total, peeled and cut into chunks
- 1¾ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup sugar
- ½ cup canola oil or walnut oil
- ½ cup milk
- ½ teaspoon orange oil, or grated zest of 1 orange
- ¾ cup pecans, coarsely chopped
- Unsalted butter for serving
Directions: Preheat an oven to 400 degrees Fahrenheit. To make the topping, in a small bowl, stir together the sugar and cinnamon. Set aside. To make the muffins, bring a saucepan of water to a boil over medium-high heat. Add the sweet potatoes and cook until tender, 15-20 minutes. Remove from the heat and drain well. Transfer to a food processor and pulse until slightly fluffy. Scrape the sweet potatoes into a bowl and let cool to room temperature.
Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray. In a bowl, stir together the flour, cinnamon, nutmeg, baking powder, and salt. In another bowl, combine the eggs, sugar, oil, milk, and orange oil and whisk vigorously for 1 minute. Add the mashed sweet potatoes and beat until completely blended. Add the flour mixture and stir until just evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the pecans until just evenly distributed, no more than a few strokes.
Do not overmix. Spoon the batter into the prepared muffin cups, filling them three-fourths full. Sprinkle with the topping, dividing evenly. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Serve them warm, with butter.
7. Vanilla Bean Sweet Potato Waffles
Vanilla beans, fall spices, and superb sweet potato flavors pair perfectly in Joy the Baker’s delightful dish. These wondrous waffles taste even better when they’re topped with AllRecipes.com’s Homemade Maple Syrup.
- 2 small sweet potatoes, roasted and cooled
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons packed brown sugar
- ½ vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract
- 2 large eggs
- 5 tablespoons unsalted butter, melted
- ¼ cup maple syrup
- 1¼ cups buttermilk
Directions: To roast the potatoes, place a rack in the upper third of the oven and preheat oven to 375 degrees Fahrenheit. Wrap whole, unpeeled sweet potatoes in foil, place on a rimmed baking sheet and allow to bake until a fork inserted in the potato meets no resistance. Depending on the size of your potatoes, this could take 30 minutes or so. Remove from the oven and allow to rest until cool enough to handle.
Peel the potatoes, discard the peel, and mash well with a fork. Measure 1 cup of potatoes for the waffles. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside. In another medium bowl, combine brown sugar and vanilla beans. Use your fingers to rub the two together, infusing the brown sugar with vanilla. If you’re using vanilla extract, add vanilla to the eggs and sugar after they’re beaten together.
Whisk in the eggs until well-combined. Whisk in the melted butter, maple syrup, and buttermilk. Stir to combine. Add the wet ingredients all at once to the dry ingredients. Stir well to combine thoroughly. Allow to rest while the waffle iron heats. Spray waffle iron if it isn’t already nonstick. Add waffle batter and cook according to your specific waffle iron. Serve warm.