Baked & Loaded Breakfast Yams

Baked Breakfast Yams

Recipe by Katie Mae
 
When I first started eating plant-based, I looked forward to my bowl of oatmeal with fresh fruit every morning. It’s what got me out of bed in the morning. I went three years having oatmeal every morning except for the few sundays a month when I made vegan pancakes or french toast.

However, last year I decided to do an experiment. One day I just stopped the oatmeal and forced myself to find some alternatives. I found many tasty options, but a only a few made it into my regular routine. This was a favorite – so much so that that some nights I’ll even have it for dessert!
 
Makes 2 yams
Ready in 65 minutes
Stores 5 days in fridge (unassembled)

 

INGREDIENTS

  • 2 yams or sweet potatoes
  • 2 apples, diced
  • 2 oranges, peeled and split into sections
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup pumpkin seeds

 

ACTION STEPS

 
1. Preheat oven to 350°F. Cover 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.

2. 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.

PKM_Baked Breakfast Yams2
gluten-free breakfast

 

 
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6 Comments

  1. Jennifer
    June 28, 2014

    Hi Katie, we just took a break from oat porridge this way too. Slow cooked sweet pots the night before and left it overnight in the cooker so it was still slightly warm the following morning from residual heat of the pot. A gentle reheat and some chopped apples and also fresh blueberries = yum! We also enjoy our sweet pot plain or with sliced banana and cinnamon as an evening ‘dessert’. It’s quite infantile in some ways, no chew food, like a nursery pud lol. We just returned to oats and they seem even more creamy and gorgeous than I remember. Its good to take a break and rotate for nutrients as well as taste and texture.

    • Katie Mae
      Katie Mae
      June 28, 2014

      Well said Jennifer! I love to cook them the night before so they are ready for you first thing in the morning. They aboslutely do make a great energy-boosting mid-day snack or healthy treat for dessert. :)

  2. Donnie
    September 29, 2014

    Why not just nuke it for a few minutes and POW you’re done? Why cook slowely over night?

    • Katie Mae
      Katie Mae
      December 8, 2014

      Hey Donnie, you can absolutely microwave the potato if you want. I prefer not to cook my sweet potatoes in the microwave, because I think it changes the flavor and texture significantly. I do microwave my yukon gold potatoes when I’m going to make a potato waffle.

      I do want to clarify that I was not suggesting you cook the sweet potatoes slowly over night. I just cook them in the oven for an hour at 350 degrees. If I want to leave the house with them in the morning, then I make sure I put them in the oven at least an hour before I need to leave.

      Also, here’s an interesting video from Dr. Greger stating that microwaving actually preserves most of the foods nutrients. This was eye-opening for me.
      http://nutritionfacts.org/video/best-cooking-method/

      • kk
        November 24, 2015

        dr greger also mentions that boiling sweet potatoes preserves the vitamin a of which 90% is lost in the baking. thank you for so many wonderful recipes!!!

  3. Debbie
    November 28, 2015

    In the recipe I received, it says 1/4 cup ingredient? What is the ingredient? Pumpkin seeds?