Waking up to a sweet breakfast doesn’t have to be an unhealthy decision. There are plenty of options to satisfy your sweet tooth while still focusing on a high fiber, high protein breakfast, and this stuffed sweet potato is proof of that! The antioxidant potential of the sweet potato, pumpkin seeds, cacao, and hemp work together to start your day off on the right foot. Pro tip: this is also an awesome dessert!
Stuffed Sweet Potatoes with Cacao & Hemp Seed
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 2 1x
- Preheat oven to 400F
- Place sweet potato on a baking sheet, transfer to oven and roast 45-55 minutes, until easily pierced with a fork
- In a pan, heat pumpkin seeds over med heat 2-3 minutes, until toasted
- Remove sweet potato from oven, slice in half lengthwise then fluff inside with a fork
- Sprinkle with cacao, hemp seeds, and toasted pumpkin seeds
- Serving Size: 1/2 of recipe
- Calories: 134.7
- Sugar: 2.7
- Sodium: 36.3
- Fat: 4.4
- Saturated Fat: 1.0
- Unsaturated Fat: 1.4
- Trans Fat: 0
- Carbohydrates: 18.5
- Fiber: 6.1
- Protein: 5.6
- Cholesterol: 0
Keywords: dairy free, egg free, gluten free, grain free, oil free, soy free, vegan
How can I make this lower glycemic index?
Studies have shown hat the cooking method can alter the structure of starches in food and therefore impact the glycemic index. If you are shooting for a lower glycemic index, skip the roasting and instead boil your sweet potatoes and mash them with the cacao and hemp seeds. Boiling effects the structure of the starches in a different way than roasting, frying or baking. The starches in a boiled sweet potato, due to a process called gelatinization, will be more readily accessible to the digestive enzymes. It will also have more resistant starches. You an further increase this resistant starch by cooling then reheating (R).
How do I prep the sweet potato?
There is possibly no simpler recipe to prep for than this roasted sweet potato. Simply scrub it clean, dry it, place it on a pan and pop it in the oven. No peeling, slicing, chopping or oil needed! If you have an especially large potato, you may want to poke a few ventilation holes in it so the heat can distribute evenly throughout. This is easily done with the tip of a knife or a fork.
How do I know when the sweet potato is done?
When the sweet potato is done, it will pull away from the skin and feel “deflated” to the touch. You may see some of the juices oozing out and caramelizing on the pan. To test for doneness, carefully stick a fork or knife into the center of the sweet potato. If it glides in and out with ease, you’re ready to go!
Can I use cocoa instead of cacao?
We recommend using raw cacao, which is not roasted and instead cold-pressed. This helps to maintain the natural nutrients and enzymes. Be sure not to confuse this with cocoa, which although it just a few jumbled letters away from cacao, is not the same. Unlike cacao, cocoa is roasted at high temperatures. This roasting is one of the first steps on the journey of raw cacao’s transformation into chocolate and also results in loss of some key nutrients. Cocoa also often has added sugar, so check your labels.
What other toppings can I add?
Because sweet potatoes are so naturally sweet (as their name indicates), I don’t recommend adding anymore sweetness to this dish. Instead, focus on adding lean protein and healthy fats. You can take a more savory approach with chickpeas and garlic. Or give it a Mexican flair with avocado and black beans. The combinations are endless! First think of the flavor profile you want, then identify some healthy fats and proteins to get you there. And remember – a little spice goes a long way!
The very latest on genetics, nutrition and supplements delivered to your inbox!
Have a question?
We’re experimenting with QA rather than a comments section.