Baked & Loaded Breakfast Yams for a Strong, Sweet Start to the Day
Baked & Loaded Breakfast Yams
By Chef Katie Mae
Makes 2 servings | Ready in 65 minutes | Stores 6 days in fridge
INGREDIENTS
- 2 yams or sweet potatoes
- 2 apples, diced
- 2 oranges, peeled and split into sections
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon pumpkin seeds
DIRECTIONS
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Place the yam or sweet potato on the parchment paper. Bake for 1 hour. Yam is should be soft in the middle when poked with a fork. Let it bake longer if it needs more time.
- Once the yam is done, remove it from the oven and transfer it to a single serving bowl. Use a knife to slice it down the middle on top and twice in the opposite direction. Use your fingers to squeeze the yam open. Add apple and oranges to the center of the yam. Sprinkle with cinnamon, nutmeg and pumpkin seeds. Wait to eat until it’s cool enough to enjoy.
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