Ingredients
- 4 medium sweet potatoes
- 1 cup plain or vanilla Greek yogurt (any fat percentage)
Chef notes
We all know the slow cooker is great for cooking while you sleep—waking up to oatmeal or breakfast casserole has never been easier. But you can also harness the power of your slow cooker for a new, power-packed take on the most important meal of the day!
These loaded sweet potatoes bake overnight in the slow cooker until they're soft and tender. In the morning, they're ready to be topped with Greek yogurt and a host of healthy fruits, nuts, and more. High in fiber and antioxidants, but low in fat and calories, it's the smart and sweet way to start your morning.
Try one of the three variations below, or make up your own favorite combination of flavors! And feel free to make a big batch of sweet potatoes at once. Zap the cooked potatoes in the microwave to eat them all week.
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Preparation
Scrub and rinse the sweet potatoes, but do not dry them. Place the damp sweet potatoes in the bottom of the slow cooker so they fit comfortably in one layer. Bake the sweet potatoes on low for 8 hours.
Carefully remove the cooked sweet potatoes from the slow cooker and split each potato lengthwise. Top each potato with 1/4 cup Greek yogurt and add toppings as desired:
Superfood Sweet Potatoes: Divide 1 cup blueberries and 1/2 cup pomegranate seeds between the potatoes. Sprinkle 1/4 teaspoon chia seeds over each potato, if desired. Drizzle 1 teaspoon maple syrup or honey over the potato, if desired.
Tropical Sweet Potatoes: Dice 1 ripe mango and 2 large kiwis, and divide between the potatoes. Drizzle 1 teaspoon honey over the potato, if desired.
Nutty Granola Sweet Potatoes: Divide 1/2 cup of your favorite granola, 1/4 cup dried blueberries or cranberries, and 1/4 cup coarsely chopped almonds and/or hazelnuts between the potatoes. Drizzle 1 teaspoon maple syrup or honey over the potato, if desired.
