I recently came across a really old recipe post that I wrote about having a sweet potato for breakfast, and I noticed the date: May 2006, which put me at about four-and-a-half months pregnant at the time. My mother was in town to help me with a project, and one day, she made me breakfast out of a leftover sweet potato with yogurt.
Given my circumstances at the time — pregnant, famished, and overworked — I thought I should revisit this concoction to see if it was still as good as I remember in that unique and compromised state. Taste bud memories don't lie.
Of course there are endless variations to this mix. The recipe as written calls for a topping of chopped nuts, but who's to stop you from putting on currants, sliced banana, berries, granola, sesame seeds ... see where I'm taking this?
Best of all, you can precook the potatoes and save them in the refrigerator for the morning, cutting your prep time to around five minutes. (It doesn't matter how tired, hungry, or pregnant you are — that's a boon.)
Sweet Morning Potato
sweet potato or yam, scrubbed and dried
plain or vanilla yogurt
pure maple syrup
chopped nuts (walnuts, cashews, almonds, etc)
Heat the oven to 375°F. Pierce the sweet potato several times with the tines of a fork. Place the sweet potato inside a loose nest of foil. Bake until tender when pierced with the tip of a paring knife, 40 to 50 minutes. Remove them from the oven and let them cool enough to handle.
→ Make-Ahead Tip: One or more sweet potatoes can be cooked ahead of time and kept refrigerated for about 5 days. See Recipe Notes for reheating instructions.
Open the sweet potato across the top, pushing the flesh slightly so it rises out of the skin. Spoon on the yogurt, then the syrup. Sprinkle with nuts, and serve.
To warm a precooked sweet potato, place it in a microwave on medium-high for 1 minute, then additional 10-second increments if needed, or heat it in an oven or toaster oven on 375°F for 5 minutes.
This recipe was originally published March 2014.