Breakfast Sweet Potatoes

This breakfast meal is soooo decadent and rich-tasting, but surprisingly healthy. Sugar-free, gluten-free, oil-free, and vegan of course! Besides the oven time, these beauties only takes 5 minutes to put together. Simple, warming, comforting… the perfect vegan brekkie.

Sweet potatoes are a powerhouse food and perfect if you workout or otherwise expend a lot of energy throughout your day.

They’re also great to curb a sugar craving for those getting off the white stuff. Want a sweet treat? Whip this up!

Breakfast Sweet Potatoes

  • Servings: 1-4
  • Difficulty: easy
  • Print

A rich and creamy sweet breakfast that happens to be nutrient-rich and healthy too!


  • 1 large Garnet sweet potato
  • 2 tablespoons full-fat coconut milk
  • ¼ teaspoon sea salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ginger powder
  • garnish:
  • ¼ cup full-fat coconut milk
  • 2 tablespoons chopped pecans


  1. Preheat oven to 400°F.
  2. Poke sweet potato with fork then place on parchment-lined baking sheet or directly on rack. Cook for 45 minutes, or until tender. Remove and allow to cool 5 minutes.
  3. Meanwhile, heat a dry saucepan on stovetop at medium heat for 2 minutes. Add pecans, stir after 30 seconds, roast another 30 seconds, or until lightly browned. Remove from heat.
  4. Once cool, cut potato in half, then lengthwise. Gently scoop out the middles. Mash in bowl with 2 tablespoons coconut milk and seasonings. Return to shells.
  5. Drizzle with garnish. Enjoy!

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Friends, if you try this lovely recipe, let us know! Leave a comment it and tag your own picture #veganrecipesforcompassion on Instagram! We’d love to see what you come up with. In good health!

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