Baked Sweet Potato Breakfast Bar

The next time you’re serving a crowd for breakfast, consider something new: a DIY Sweet Potato Bar. Just prepare the sweet potatoes ahead of time (either cook them overnight in the slow cooker or bake them the morning of) and set out a variety of sweet and savory toppings.

Baked Sweet Potato Breakfast Bar

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Servings

8–12 people

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Ingredients

• 8 sweet potatoes

SWEET TOPPINGS TO TRY

• Plain yogurt
• Granola
• honey
• Almond butter
• Toasted, chopped nuts
• Fresh berries
• chia seeds

SAVORY TOPPINGS TO TRY

• Scrambled eggs
• Cooked ground turkey sausage
• Shredded cheese
• Pico de gallo
• Sliced avocado
• Chopped onions
• Hot sauce
• Black beans

Ingredients 8 sweet potatoes SWEET TOPPINGS TO TRY Plain yogurt Granola honey Almond butter Toasted, chopped nuts Fresh berries chia seeds SAVORY TOPPINGS TO TRY Scrambled eggs Cooked ground turkey sausage Shredded cheese Pico de gallo Sliced avocado Chopped onions Hot sauce Black beans

Servings 8–12 people Print Recipe

Instructions

SLOW COOKER:

1. Rinse and scrub 8 sweet potatoes. Without drying them, place them into the bottom of an extra-large slow cooker. Cover, and cook on low for 6–7 hours.

OVEN:

1. Preheat oven to 425°. Rinse, scrub and dry 8 sweet potatoes. Prick sweet potatoes a few times with a fork or knife and place on a foil-covered baking sheet. Bake 45–50 minutes.