Savor the flavor with this Sweet Potato Pie Breakfast Parfait! This recipe has minimal added sugar but tastes like you’re eating a real slice of pie! It’s a nutritious and delicious swap anytime of the day to satisfy that sweet tooth.
Sweet potato pie: yes or no?
A big ole yes over here! Well, pretty much a yes to anything sweet potato!
Did you know sweet potatoes have nearly 200% of your daily value of vitamin A for under 200 calories?
Plus, sweet potatoes are filled with fiber and anthocyanins, which boast great anti-inflammatory properties.
Canned sweet potatoes are great too for an on the go, nutrient dense option when timing is tight. Just look for a variety without added sugar and drain the liquid before mashing together!
What you need to make this recipe:
How to make this recipe:
I’m going to go out on a limb and say this is the easiest thing to make since sliced bread, however I don’t really know how to make bread!
Nonetheless, it’s literally a two step recipe and viola, breakfast is served!
Pro Tips on Making this Recipe
I’ve made this recipe so many times and truthfully each time its a little different!
Here are some swaps to use based on what you may have on hand!
- Switch up the sweet potato puree with a canned pumpkin puree if you have that instead.
- Swap the walnuts for a pistachio, or if allergic to nuts, a pumpkin seed!
- Use a plant-based yogurt if you are vegan.
- Omit the maple syrup if you want to keep this made without added sugar.
Other Healthy Sweet Potato Recipes You May Like
- Healthy Sweet Potato Shepherd’s Pie
- Instant Pot Stuffed Sweet Potatoes
- Honey Flax Sweet Potato Cookies
- Sweet Potato Pancakes
Sweet Potato Breakfast Parfait
- pressure cooker (instant pot)
- 1 each large sweet potato
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup optional
- 1/4 cup walnuts chopped
- 1 cup plain Greek yogurt
- Place one large washed sweet potato in a pressure coooker (or instant pot). Pressure Cook on High for 12 minutes.
- Remove and let cool.
- Remove skin and mash sweet potato using a whisk, back of a fork, or hand mixer.
- Add in cinnamon, salt, vanilla extract, and maple syrup, and vanilla. Mix together. Stir in 2 tablespoons of the chopped walnuts.
- Divide into 1/3rd portions and place in bottom of small jars.
- Top each with 1/3 cup Greek yogurt.
- Top with remaining walnuts.