Cook a batch of sweet potatoes ahead of time and you can whip up these Sweet-Sweet Potatoes for breakfast, lunch or dinner in minutes! They’re completely customizable. We’ve included our favorite toppings in the recipe, but the options are endless. Let us know in the comment box what else you add to yours!
Just looking at this colorful dish tells you that it’s full of a variety nutrients. There’s no need to look up every ingredient and track nutrients, if you’re eating the rainbow you know you’re getting the vitamins & minerals that your body needs.
The Pure Indiana Maple Syrup drizzled over this dish is truly the icing on the cake. We might be biased, as the sap was harvest from our parents woods. It’s boiled down in the “sugar shack” that is, ironically, a newly converted space where we once raised our 4-H animals.
This maple syrup is nothing but maple syrup. Check the label of a popular brand of pancake syrup at your local grocery and you’ll find that it has over TEN INGREDIENTS! Crazier yet, not an ounce of maple syrup. We highly, highly recommend, if you’re using maple syrup on this dish, to top your Weekend Waffles or in any other recipes, be sure to use pure maple syrup.
The Pure Indiana Maple Syrup featured in this recipe is made by Bryan Walker. To get your hands on some of this deliciousness, visit their Facebook page.
- 1 sweet potato, thoroughly washed
- 1/2 cup berries (fresh or frozen)
- 2-3 T granola or rolled oats
- 1-2 tsp pure maple syrup
- Preheat oven to 400 degrees F.
- Pierce sweet potato several times, wrap in foil and cook for 40-50 minutes, or until soft. If using leftover cooked sweet potato, place in the oven for 15 minutes to warm through.
- For cooking in the microwave, piece potato and microwave on a microwavable safe dish for 5 minutes, turn and microwave an additional 5 minutes, or until soft.
- Slice sweet potato in half and, using a fork, mash inner flesh.
- Top with berries, granola/oats and toppings of choice. Drizzle with maple syrup and enjoy!