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  • Writer's pictureJeremy LaLonde

Nutty Berry Sweet Potato

This savoury sweet breakfast is so goddamn delicious and filling I can hardly handle it. I’m drooling thinking about it now. Make this happen for yourself.

Serves: 1


1 baked sweet potato

1 tbsp nut butter of your choice (I used almond)

1 tsp maple or date syrup

3 tbsp old-fashioned rolled oats

1/4 cup fresh or frozen berries, such as raspberries and blueberries

1 tbsp hemp seeds

1 tbsp pecans, chopped


If you’ve got a left-over sweet potato then you’re golden, just preheat your oven to 425 F and reheat for 14-18 minutes (depends on the size of the tater). Otherwise you’ll need to bake one in either your oven or air fryer. In the oven use the same temperature as above but stab the fuckers all over with a fork first. Cook 40-50 minutes. In an air-fryer, same stabby deal but cook it at 390 F for 40-50 minutes.

Remove the sweet potato from the oven, slice it in half, and scoop 2 to 3 tablespoons of that beautiful sweet potato flesh out of each side, and transfer that shit it to a bowl. Add the nut butter, syrup, and mash together with sweet potato flesh until that mess is good and combined. Stir in your berries lightly.

Return the mashed sweet potato mixture to the sweet potato shells. Top with oats, pecans, and hemp seeds. Serve with additional maple syrup, if you really want to - I thought it had the perfect sweetness with what’s already in the recipe. Smash it into your face!


Totally optional but I strongly recommend firing up a non-stick frying pan and toasting your pecans and oats for a few minutes. Just make sure they don’t fucking burn. They won’t take long so keep an eye on ‘em.

Swap out the nuts and fruit for whatever the hell you want.

You could omit the oats and pecans and put a few tablespoon of granola on if you’d like.

Add a tablespoon of currents or any there dried fruit to sweeten it up if you’d like.


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