Breakfast Sweet Potato with Yogurt & Walnuts

Breakfast Sweet Potato with Yogurt & Walnuts

Sick day, schmick day, double beat day. I hate sick days. I’m channeling my inner Randy Parker from “A Christmas Story” as I’m sitting on my living room couch, stuffy, sniffling, and overheated.

Well, at least a sick day is a good day to edit and watch mind-numbing TV shows.

On sick days, I certainly don’t feel like cooking, but I usually always do. I can only lounge on my couch for so long before I get antsy. I’ve seen these breakfast-centric sweet potatoes making their rounds on my Instagram feeds for sometime now. Looking extremely versatile, I decided to give one a shot.

Breakfast Sweet Potato with Yogurt & Walnuts

I was going to go a nut butter and blueberry route originally, but something about yogurt and nuts called out to me instead. It was a decision I don’t regret. It’s filling and delicious, not to mention easy on the throat if you’ve got a sore one like I do!

Breakfast Sweet Potato with Yogurt & Walnuts

I can’t wait to make this for breakfast again on a day when I’m not so down and out, but it was absolutely a comfort to me in my current sickly state.

Breakfast Sweet Potato with Yogurt & Walnuts

Breakfast Sweet Potato with Yogurt & Walnuts
(Serves 1)


– 1 sweet potato or yam, scrubbed and dried
– 1/4 cup yogurt of choice (I use Siggi’s Vanilla Skyr)
– 4 walnuts, chopped
– 1 teaspoon ground cinnamon


1.) Preheat oven to 375°F.

2.) Pierce sweet potato a few times over its surface with a fork. Place on cooking sheet and place in oven for 45 – 50 minutes. Remove and allow to cool slightly, roughly 10 minutes.

3.) While potato is cooling, add chopped walnuts to a small frying pan and turn heat to medium-low. Sprinkle with cinnamon and shake in pan to coat. Cook for 3 – 4 minutes or until nuts become toasty; do not allow them to get too browned!

4.) Split sweet potato in half and fill / top with yogurt and walnuts. Eat immediately!

sweet potato stuffing hash

Sweet Potato Stuffing Hash

It’s been a long Christmas season, filled with more junk food than I can shake a stick at. (I’m not sure why I would shake a stick at junk food. Seems arbitrary. I’d rather just eat that junk food! But, I digress…) Honestly, I following the 80 / 20 rule most of the time, but this holiday season, it was 80% junk compared to 20% whole and nutrient dense foods; two nights before Christmas, I split two platters of nachos within an hour of each other. Ha! I think a lot of the reasons that I’ve been eating bad as of late have been the following:

1.) It’s been a stressful few months with some ill members of my family, so I’ve turned to food as a comfort.

2.) Christmas and the holiday season shove so many delicious goodies in your face, and it’s hard to resist in times of stress. I’m not made of stone! Praise y’all that can maintain yourselves!

3.) I’ve done bit of traveling in the past few weeks; I was in Washington, D.C. for a weekend in mid-December then traveled to Connecticut to spend Christmas with my family. Though D.C. is the home of one of my favorite chains in the whole wide world – Sweetgreen – it was Astros Doughnuts and Fried Chicken that I was inevitably drawn to. I ate under the thought process of, “It’s the holidays and I’m in a new city! I need to try their hot spots!”

So, in short, I let go a little. My body is feeling it. My pants are certainly feeling it. Mentally, I’m also feeling it. Eating junk does not make me feel well. I thrive on all cylindars off of a balanced diet. I’m feeling a bit uncomfortable in my skin after a very heathy year over. Most people use January 1st as a good restart. You know what? I’m using December 28th as my restart. It’d be easy to say, “What’s a few more days of junk eating?” Well, four days can make a difference.

I’ll be honest: I did read Ali’s newest post at Inspiralized this morning, which highlights her weight loss journey through spiralizing (I’m a huge fan of spiralizing my vegetables, if you haven’t figured that out about me!) and better lifestyle choices inclusive of exercise and overall nutrient-dense eating. (Hey, it’s okay to squeeze in a donut every now and then, sure!) After a long month, it’s the article I really needed to read this morning to get me in a better mindset about hopping right back into my usual healthy goals. I went grocery shopping at 8:30 this morning (I’m on vacation from work! *phew*), got my vegetables and other nutrient-dense ingredients, and am thinking of some good recipes to make myself to make myself the Allison I love to be. (Also, Hilary, if you read this, let’s get together soon for some upper body strength training. I’m way behind on that. My scrawny chicken arms need some work. Ha!)

sweet potato stuffing hash

Fun fact: This is rosemary from my hometown’s post office! It grows fresh outside in the summer, and my parents collected some and dried it. Wonderful! 

In the meantime, I’ve got a recipe today that straddles that line a little bit; I made it a few days before Christmas while I was in Connecticut, Still, it’s a good way to sneak some vegetables into any leftover stuffing you might have from your holiday meals. I did this on a whim after raiding the fridge, and it turned into a hit!

sweet potato stuffing hash

I can’t wait to get back on my grind again. Wish me luck, and I wish you the same if you’re trying to be your best self again.

sweet potato stuffing hash

Sweet Potato Stuffing Hash
(Makes 4 side servings)


– 1 sweet potato, scrubbed and diced small (leave peeled or unpeeled)
– 1 – 2 cups stuffing (leftover or fresh)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional spices: 2 teaspoons fresh rosemary, sage, and / or garlic powder (These are the spices I used when creating this recipe)
– 1 avocado (optional; it helps make this side into a light meal)


1.) If you are making fresh stuffing, cook according to your directions and set aside.

2.) Bring olive oil to heat in a large frying pan, medium-high. Add sweet potato and cook for 7 – 10 minutes or until pieces are soft. Add stuffing and optional spices and cook for 3 – 5 minutes; stuffing doesn’t necessarily have to be crunchy or browned, but cook a few minutes longer if you desire that consistency.

3.) Remove from heat and serve; serve with avocado, if preferred.

sweet potato toasts sweet savory

Sweet Potato Toast, Two Ways – Sweet & Savory

If there is one thing I’m good at, it’s piggy backing on food trends that peaked a few months prior.

Hey, have y’all heard of this stuff called chia seed pudding?!


In all seriousness (or, at least I’ll try my best to be serious), I read about the new sweet potato toast trend over the summer, and I viewed it with a bit of skepticism. I love smashing avocado onto a nice piece of toast as much as the next Millennial woman, but now we’re using vegetables as toast? I thought the vegetable – cum – bread substitute trend would have stopped at using stiff leafy greens in place of hamburger buns. Still, over the months, I scrolled, perused, and Googled many different sweet potato toast recipes, and my curiosity was getting the best of me. On a sick day home from work last week (that pesky cold floating around NYC since September finally met my nasopharynx!), I decided to take a sweet potato out of my fridge and experiment with items from my pantry.

sweet potato toasts sweet savory

Many recipes I read about sweet potato toast called for a toaster, alas, all I have are an oven and a toaster oven. I didn’t feel like turning on my oven to overheat my tiny Manhattan abode, I opted for the toaster oven. Boy oh boy, was that a bit of trial and error. Haaa. It almost made me wish I had just turned on the damn oven! However, I got my ish together eventually. After I produced two solid yet pliable pieces of sweet potato, I pondering toppings. I just went for broke and experimented with four different options! Once again, trial and error, trial and error. So. Much. Trial. And. Error.


Ladies and gentlemen, I share with you the two sweet potato toasts that eventually won over my heart and my stomach.


Sweet Potato Toasts, Two Ways – Sweet & Savory
(Makes 2 Slices)


– 1 slice sweet potato, cut length-wise, into carefully measured 1/4″ slices

Sweet Sweet Potato Toast (Too redundant?):

– 1 heaping tablespoon nut butter of choice (I used The Peanut Butter & Co. Bee’s Knees peanut butter in these photos)
– 1 half apple, sliced (I used a Macintosh)
– Sprinkle of cinnamon

Savory Sweet Potato Toast:

– 1 heaping tablespoon hummus (I used Tribe’s Rosemary Focaccia Hummus)
– 1 7-minute boiled egg (See #3 in Directions for boiling instructions)
– Sprinkle of dill, dried or fresh

Before We Get Started…

– One sweet potato will likely yield 4 – 6 good pieces of “toast”, depending on the length and girth of it. Though I feel this goes without saying, I’ll say it: You can definitely make more than two servings with whatever you slice, and you can also use / store any extra unused sweet potato slices you may have.

– Attempt to cut the slices as evenly as possible while maintaining a 1/4″ inch thickness. If they are too thin, they’ll cook too fast. If they are too thick, they’ll take too long to cook and will be a bit too fibrous to chew.

– I have only tested these recipes using a toaster oven. Any other cooking experimentation is up to you!


1.) To cook the sweet potato slices, arrange on a toaster oven-safe tray and place in toaster oven. Set oven to its highest toasting setting and cook. This should take at least 15 minutes, involving many individual rounds of toasting. (At its highest setting, my oven will toast food for 5 minutes; 5 minute rounds x 3 rounds = 15 minutes.) Be sure to check your slices after reach round of toasting to make sure it’s soft enough in the middle but sturdy enough to hold the weight of its toppings.

2.) For the Sweet Sweet Potato Toast: Spread peanut butter on slice until it is covered. Lay apple slices on top. Sprinkle with cinnamon.

sweet potato toasts sweet savory

3.) For the Savory Sweet Potato Toast: Bring 2 cups of water to a boil in a small saucepan. Once boiling, add 1 egg and time for precisely 7 minutes. While egg is boiling, spread hummus on slice until it is covered. Remove egg from water once it’s done, peel, and halve. Place on top of hummus and sprinkle with dill.

sweet potato toasts sweet savory

4.) Devour that savory piece while the yolk is still runny and delicious! The sweet slice will make a lovely dessert. 🙂

sweet potato toasts sweet savory